Seafood Lasagna

the original recipe this is based on calls for halibut, of course halibut fillets are for some reason not normally carried in northern Arizona grocery stores, so we substituted tilapia fillets and crab meat. will have to get some halibut fillets during a trip to mesa, since I have only seen halibut steaks with the skin on still here, while I have seen halibut fillets in central Arizona. (I've been there and done that on skinning halibut when it is whole.) the house smells absolutely amazing, as I write this down. in fact Aurora just walked by and told me it "smells so amazing" I will get back on here after dinner to put up what the kids, Robin and I think of this, as well as the guests joining us for dinner. with everyone coming for dinner we doubled the recipe, and substituted tilapia and crab meat for the halibut. we ended up using three pounds tilapia and one pound crab meat, and putting them into two 9x13x2 pans to cook. Maybe this one will have some left-overs to enjoy. there weren't any of the sweet-n-sour meatloaf from the other night...and Robin was bummed she didn't get to take any to work with her for her dinner.  


here is the base recipe with a stated yield of 8 servings:

             Ingredients

• 6 tablespoons butter or margarine, divided
• 1 1/2 pounds halibut steaks, bones removed and cut into 1 inch cubes
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups chicken broth
• 1 cup heavy whipping cream
• 8 ounces lasagna noodles, cooked and drained
• 2 cups shredded Swiss cheese
• Minced fresh parsley

Directions

1. In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside.
2.  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. 
3. 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 degrees F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. 
4. Sprinkle with parsley if desired.