Alaskan Halibut Lasagna

This one was a keeper on the day I found it and is still beloved by my family. This year we didn't have a chance to go halibut fishing, but it is so satisfying to make this recipe after pulling your own halibut off the bottom of the ocean. I changed the original recipe to be a bit lighter than the original and added some veggies to get a serving in.

Make it- you'll love it! You can probably use a different kind of white fish, but I never have.
Alaskan Halibut Lasagna
6 tablespoons butter, divided

1-1/2 lbs halibut steaks, bones removed & cut into 1-inch cubes
2 garlic cloves, minced

3/4 teaspoon dried thyme
2 C zucchini, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup half and half

8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella

Minced fresh parsley, optional

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, zucchini, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. 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. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. Yield: 12 servings.