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Alaskan Halibut Lasagna

 Alaskan Halibut Lasagna
I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna. Even "meat and potatoes lovers" compliment its great taste. You can substitute cod or chicken for the halibut if you like. -Evelyn Gebhardt, Kasilof, Alaska
8 ServingsPrep: 35 min. Bake: 40 min. + standing


  • 6 tablespoons butter, divided
  • 1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
  • 3/4 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups chicken broth
  • 1 cup heavy whipping cream
  • 8 ounces lasagna noodles, cooked and drained
  • 2 cups (8 ounces) shredded Swiss cheese
  • Minced fresh parsley, optional


  • In a large skillet over medium heat, melt 2 tablespoons butter. Add
  • halibut and thyme. Cook until fish flakes easily with a fork, about
  • 10 minutes. Add garlic; cook 1 minute longer. Remove and set aside.
  • Add the remaining butter to the skillet. Stir in flour and salt until
  • smooth; cook and stir until golden brown. Gradually add broth and
  • cream. Bring to a boil; cook and stir for 2 minutes or until
  • thickened.
  • In a greased 13-in. x 9-in. baking dish, layer half of the noodles,
  • halibut, white sauce and cheese. Repeat layers. Cover and bake at

2 of 2

Alaskan Halibut Lasagna (continued)

Directions (continued)

  • 350° for 20 minutes. Uncover; bake 20 minutes longer or until
  • bubbly. Let stand 15 minutes before serving. Sprinkle with parsley
  • if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 499 calories, 29 g fat (17 g saturated fat), 116 mg cholesterol, 538 mg sodium, 27 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.