Reviewed: Nov. 6, 2009

I have made this recipe twice, both times using chicken instead of fish, with equally tasty results! A great new twist on classic lasagna. Reminds me of an alfredo sauce. This is a very rich, indulgent dish...calorie counters beware! :)

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BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Oct. 2, 2009

We made this lastnight and I'm looking forward to left-overs tonight. I added red pepper, yellow zucchini, mushrooms, and onions- which I lightly sauteed. I will add spinach next time. And we used cod since it was a bit cheaper at the store and it worked great. Definitely will be making this again!

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K8inAK

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Reviewed: Sep. 23, 2009

This is the same recipe I found in a magazine a few years ago. We live in Alaska and need lots of good halibut recipes. This is one of our favorites. I usually try to add spinach to this, which really adds to it.

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Adeline&Ezra

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Reviewed: Jul. 12, 2009

This was a basic recipe for me which I added to. I followed exactly BUT i added sauted shrimp and scallops. I added some red pepper flakes to sauce and threw in some fresh spinach. I used no boil lasagna. This was fantastic but expensive.

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DARCIEN007

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 26, 2009

I would give this 4.5 but not 5. It just seemed like something was missing and I couldn't quite put my finger on it. It was good though. I will try this again!

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GAPEACH12

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

My Dad was craving lasagna, but I was sick of the same old ground beef/tomato sauce thing so I was super excited to find this recipe. I followed the recipe to a tee and it turned out really great. My Dad, two brothers and my brother's girlfriend were all over for dinner and I was worried it wouldn't be enough for all of us, but everyone ended up being able to have seconds and were quite full/satisfied afterwards. Next time I'll be sure to add a layer of vegetables, though. Thank you very much for sharing this recipe!

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Andrea

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 23, 2008

Halibut was a bit tough and overdone. If I make it again, I will not completely precook the halibut, but let it finish while baking. Otherwise, very good.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Sep. 22, 2008

I have made this for my family and several potlucks, it is outstanding. My picky eaters say they hate swiss cheese, but when I make this dish you'd never know it.

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NikkiP

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

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Reviewed: Sep. 8, 2008

WOW!!! Hubby said this was the best meal I've ever prepared and company RAVED! I did make a few slight changes, but definately the praise is owed to the recipe and not my changes. Instead of halibut I used bay scallops, tilapia and shrimp, quickly seared and sauteed. I also added a layer of finely slivered veggies: italian squash, mushrooms and red bell pepper, also briefly sauteed. I mixed in a little fresh parmesan with the swiss cheese and added some garlic to the sauce. This dish is pricey (unless you've caught the seafood youself!) but I just know it will be a request again and again! Thank you for this recipe, it made me a goddess for a night! :)

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Aug. 1, 2008

The cream sauce in this lasagna is amazing! I didn't use halibut since I'm currently pregnant and it's a fish higher in mercury. I ended up using 1 lb. of catfish, 1/2 lb. of bay scallops, and 5 oz. of salad size shrimp to make a seafood lasagna. It was wonderful! I did add a tad more garlic too, because we really like garlic. Will definitly try this with halibut at another time, but I can also see us making this just with seafood and leaving the fish out all together! Thanks for the great recipe.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Feb. 7, 2008

The first time I made this, we all were floored on how good it was! However I had 1 person who wasn't a fish eater and she said she would like it if the fish wasn't in it. So I made it again for the same guests but with with sauteed mushrooms instead of the fish. Delicious!!! It was a huge hit with everyone. Thanks for the recipe!!

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Cari

Cooking Level: Expert

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Reviewed: Dec. 7, 2006

This was awesome. I did use Tilapia instead of halibut, because we have a hard time around here finding anything that isn't Tilapia or catfish. it was still amazing. I will make this again. It is such a variance from your regular old lasagna. Thanks for the recipe.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 24, 2006

I changed this recipe up a bit because my husband doesn't really eat fish, but it was still great! Instead of the halibut, I used cubed chicken breast. I also added asparagus. It was delicious! I'm sure that it also would have been a wonderful dish had I made it with halibut. :) Thanks for the recipe

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