• 4 to 5 T. butter or margarine, divided          
• 1 ½ pounds halibut, bones removed and cut into 1 in. cubes
• 2 garlic cloves, minced    
• 3/4 tsp. dried thyme
• 1/3 c. all-purpose flour    
• 1/2 tsp. salt
• 2 c. chicken broth              
• 1 c. whipping cream (if you don’t have whipping cream, you can substitute with condensed milk)
• 8 oz. lasagna noodles, cooked & drained
• 4 c. shredded swiss or mozzarella cheese

 
In a large skillet over medium heat, melt 2 T. butter. Add halibut, garlic, and thyme. Cook until fish flakes easily with 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-inx9-inx2-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 10 minutes longer or until bubbly. Yield: 8 servings