Halibut Lasagna
Dive into a luxurious twist on an Italian classic with this Halibut Lasagna, a seafood lover’s dream! This dish layers tender, flaky halibut fillets seasoned with zesty lemon and nutmeg, creamy homemade béchamel sauce, and a medley of ricotta, mozzarella, and Parmesan for unparalleled richness. Fresh spinach sautéed with garlic adds a vibrant, earthy balance, while oven-ready lasagna noodles create a hassle-free assembly. Baked to golden perfection, this decadent lasagna is a perfect blend of comfort food and gourmet flair. Ideal for a family dinner or special occasion, Halibut Lasagna brings bold flavors and a sophisticated touch to your table.
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Recipe Information
Ingredients
- 1 lb Halibut fillet
- 12 sheets Lasagna noodles (oven-ready)
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Parmesan cheese (grated)
- 4 cups Spinach (fresh, chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Olive oil
- 2 cups Mozzarella cheese (shredded)
- 1 cup Ricotta cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 1 tsp Lemon zest
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes.
Gradually add the milk, whisking constantly to avoid lumps, and cook until the sauce thickens, about 5 minutes. Stir in the Parmesan cheese, nutmeg, and a pinch of salt and pepper. Set the béchamel sauce aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat.
Season the halibut fillet with salt, pepper, and lemon zest. Bake the fish on a parchment-lined sheet pan for 10-12 minutes, or until it flakes easily with a fork. Let it cool slightly, then flake the fish into small pieces.
Spread a thin layer of béchamel sauce in the bottom of the prepared baking dish. Place 3 lasagna noodles on top.
Spread a layer of ricotta cheese (about 1/3 cup) over the noodles, followed by a portion of the flaked halibut, sautéed spinach, and a handful of shredded mozzarella. Drizzle with a little béchamel sauce before adding the next layer of noodles.
Repeat the layering process (noodles, ricotta, halibut, spinach, mozzarella, and béchamel) two more times.
For the final layer, place the remaining noodles on top, spread with the remaining béchamel sauce, and sprinkle generously with shredded mozzarella.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 935 mg | 72% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
