Halibut Lasagna

Posted: Wednesday, December 08, 2004

Lasagna Noodles (I usually add a chicken bullion cube and garlic to the water when I cook these)

2 Cups SWISS cheese grated

2 lbs. halibut cut into 1-inch cubes

Using 2 Tablespoons margarine, saute halibut season with garlic and thyme until halibut flakes. Remove halibut. In same pan, stir until light golden brown:

1/3 Cup all-purpose flour (wheat flour does NOT work well for this)

1/3 Cup BUTTER

Remove from heat: Add

1 Cup chicken broth

1 Cup cream (I have used canned milk, although the cream is best)

1/2 Cup white wine

Over low heat, simmer until smooth stirring gently

In bottom of lasagna pan, spread a thin layer of white sauce, followed by layers as follows:

Cooked Noodles

White Sauce


Swiss Cheese

Repeating as needed, with cheese as the final ingredient

Cover. Bake at 350 for 20 minutes

Uncover. Bake an additional 20 minutes

Remove from oven and let set for 15 minutes before serving.

From the kitchen of: Evy Gebhardt, Kasilof

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