Halibut Lasagna
Bring bold Alaskan flavors to your table with this creamy halibut pesto lasagna. Made with wild-caught Alaskan halibut, earthy mushrooms, vibrant basil pesto, and layers of bubbling pepper jack cheese, this hearty dish offers a fresh, savory twist on traditional lasagna. Perfect for cozy dinners, special gatherings, or whenever you crave something truly unique and satisfying.
Recipe courtesy of Christy Anderson
INGREDIENTS
1 lb Alaska halibut, skin and bones removed
3/4 cup basil pesto, divided
8 oz mushrooms, sliced
2-3 Tblsp butter
2 cans cream of mushroom soup
1/2 cup milk
12-16 oz grated pepper jack cheese
9 lasagna noodles, cooked
DIRECTIONS
Heat the oven to 350 F
Divide the halibut into 2-3 equal portions. Place in a greased oven-proof dish. Rub fish liberally with 1/2 cup pesto. Bake fish at 350 F until cooked through, approximately 15-20 minutes. When the fish has cooled, crumble it into pieces and place in a large bowl.
In the meantime, bring a pot of salted water to a boil and cook the lasagna noodles. Drain and set aside.
Melt butter in a skillet. Sautee sliced mushrooms until tender.
Empty cans of mushroom soup into a pan. Add milk and heat slowly just to warm. Add the sauteed mushrooms and juices from the pan. Add the remaining 1/4 cup pesto and the crumbled halibut. Mix gently.
Grease a 13 x 9 oven-proof baking dish. Assemble the lasagna, starting with a small portion of the mushroom/halibut mixture on the bottom. Then add a layer of lasagna noodles, a layer of mushroom-fish mixture and a layer of grated cheese. Repeat, ending with a liberal layer of grated cheese.
Cover with foil and bake at 350 F for 45 minutes. Remove foil and bake an additional 15 minutes or until the top is golden brown. Remove from oven and let rest for 10-15 minutes. Garnish with chopped fresh basil.
Pair with a spring greens salad and chilled white wine.