Fish Lasagne

This recipe is one that I've had for years, and it is so simple but so rich and yummy. You may love it as much as we do.  And don't worry about the Food Network and how they complain about fish and cheese not going together well. It's not true. At least not in this case!  

Ingredients

• 1 & 1/2 pounds of white fish (I used Tilapia)
• 8 ounces of Swiss cheese, shredded (but I used a 7 oz package of sliced Swiss I had on hand)
• 2-4 garlic cloves, minced
• 1 1/2 cups of chicken broth or stock
• 1 cup heavy cream (or evaporated milk, which I used last night!*)
• 8 lasagne noodles, cooked and rinsed in cool water
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 6 tablespoons of butter 

Directions

Melt butter in a medium skillet. Cut the fish into 1 inch pieces, and cook with garlic and thyme until fish flakes easily with a fork (stirring around gently; don't worry, it will break up some), around 8-10 minutes. Remove from skillet with a slotted spoon.

Melt remaining butter in skillet and then add salt and flour, whisking until smooth (add a splash of the broth to help, if it's too pasty). Cook and stir this roux for 2 minutes, then slowly add the broth and milk, whisking all the while. Bring to a boil, while whisking, and stir for a couple minutes until thickened.

Heat oven to 350 degrees.

Spray or grease a 13 x 9 baking dish.  Then begin layering the lasagne. Start with 3 noodles in bottom, add half the fish, half the sauce, then top with half the cheese. Repeat layers.

Cover with foil (may want to spray it so it doesn't stick to the top of the lasagne). Bake for 20 minutes, then uncover and bake for 20 minutes more, or until bubbling.

Let set for 20 minutes before serving.

Yum!

*The evaporated milk worked just fine as far as taste, but I will say that the cream formed a more cohesive sauce than the milk, so my milk version was a little more buttery-greasy than it is with the cream. So if you can deal with using the cream, I'd recommend it over the milk. Both are tasty, though!