Alaskan Halibut Lasagna Recipe
- 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 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Alaskan Halibut Lasagna
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"This is to die for!!! I live at Silverlake Washington, instead of using Halibut I use Crappie or Perch, sometimes Bluegill just depends on whats biting, I also add sliced tomato the last 10 minutes of baking ...YUM!!!!!!!"
"my one year old couldn't stop saying "MMMM!!!" with every bite! we used Cod because we couldn't get fresh halibut and it was absolutely delicious. and SO EASY TO MAKE!"
"This is a keeper! Even better the next day."
"Wonderful!! I used halibut the first time and next used a white fish. Was great tasting both times. Even Grandkids liked it."
"This Alaskan loved it! Modifications: I use a little less halibut and add 8 oz. imitation crab. The recipe is unclear about the noodles, since half a 16 oz. package is 9 noodles. To adjust for this and make sure there's enough sauce to go around, I use an 11x7 baking dish and use three layers of three noodles each, leaving some sauce and extra cheese to cover the top noodle layer. I've used both Swiss and a half-mozzarella, half-Parmesan mixture--both were good."