2 Reviews

A wonderful change to the usual meat lasagne! I made this in my crockpot - layered it all up as you should in a pyrex dish and then placed it in a large crockpot with boiling water poured to the half way mark on the dish; cooked it on automatic for 7 hours - that's 3 hours on high and 4 hours on low/keep warm.........it was wonderful! I also made Another Marinara Sauce by ChefPotPie to layer with the creamy white sauce - as we ALL like tomatoes and marinara sauce. I used single cream and local Emmanthal cheese with fresh thyme from the garden. My halibut was frozen - but still very good quality. We ALL loved this - made for ZWT4 and the Crockpot Challenge - amazing - thanks!! FT:-)

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French Tart June 26, 2008

I scaled this waaaaay down and made a mini casserole for my mom and I yesterday. This is a very unique lasagne recipe. Like always I lightened this recipe up by using skim milk and margarine and whole wheat noodles. The sauce was kinda thin so I added sone cronstarch to make it thicker since the flour didnt seem tothicken it enough. Most likely it was too think since I used skim milk. Very good recipe!

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anme November 07, 2007
Halibut Lasagna