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
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Prep Time:
30 minutes
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Cook Time:
60 minutes
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Total Time:
1 hour 30 minutes
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Servings:
6-8
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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
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Instructions:
- 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.