Alaskan Halibut Lasagna aka White Lasagna
Date: July 24, 2016
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing
âYield: 8 servings
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 350Â° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
MAKES: 8 servings
Originally published as Alaskan Halibut Lasagna in Taste of Home August/September 2000, p31