Alaskan Halibut Lasagna Recipe
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 2 garlic cloves minced
- 1/3 cup all-purpose flour
- minced fresh parsley optional
- 1-1/2 cups chicken broth
- 3/4 teaspoon dried thyme
- 6 tablespoons butter divided
- 8 ounces lasagna noodles cooked and drained
- 2 cups (8 ounces) shredded swiss cheese
- 1-1/2 pounds halibut steaks bones removed and cut into 1-inch cubes
- Carbohydrate 20.0718397267249 g
- Cholesterol 64.1224956228108 mg
- Fat 14.8887980454822 g
- Fiber 0.166151043614121 g
- Protein 4.1696719487218 g
- Saturated Fat 9.02303169853888 g
- Serving Size 1 1 serving (60g)
- Sodium 140.648933408233 mg
- Sugar 19.9056886831108 g
- Trans Fat 1.12406506810933 g
- Calories 229 calories
Directions 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 350degrees 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. Originally published as Alaskan Halibut Lasagna in Taste of Home August/September 2000, p31
