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Recipe corner: Halibut lasagna

Halibut Lasagna

• 1 pound fresh halibut (cubed)

• 2 jars Alfredo sauce

• Alfredo jar half full of milk

• 8 oz. sliced white mushrooms

• 2 bunches fresh spinach

• 1 (9 oz.) box lasagna noodles

• 2 cups shredded white cheddar cheese (or any white cheese — I’ve even used the bagged Italian mix)

• Salt and pepper to taste

Prepare noodles according to box. In a 13x9 baking dish, layer ingredients starting with sauce, noodles, cheese, halibut, mushrooms, spinach, salt and pepper. Dot butter or a few drops of olive oil in between layers to help make moist. Continue in same order until all ingredients are gone — ending with sauce. Fill Alfredo jar halfway with milk and shake to mix, then pour over top. Sprinkle a little cheese over the top.

Cover, bake at 350 degrees for approximately 30 to 40 minutes and then uncovered until cheese is golden brown. Let cool for about 15 minutes to firm up before cutting into pieces.

— Submitted by Marcie Shannon, Mirror production director/marketing artist

E-mail your favorite recipe to mhorner@fedwaymirror.com.

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