If you love lasagna and fish, you will love this recipe. Made with a delicious blend of creamy white sauce and specially chosen herbs and spices from my garden it is sure to make any lasagna lover think twice the next time they cook lasagna.

Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 6-8

2 pounds fresh cod, bite-size pieces
1  box (16 ounces) lasagna noodles, cooked and drained
2 cups chicken broth
2 cups whipping cream
2 cups Swiss cheese, grated
1 tsp minced garlic
1/4 tsp thyme
1/4 tsp curry powder
1/4 tsp black pepper
1/2 tsp salt
1/3 cup all-purpose flour
1 tsp dried parsley

1. Preheat the oven to 350 degrees. Melt margarine on low heat in a large skillet. Place fish in a large skillet; sprinkle garlic, thyme, curry powder, salt,  black pepper, and parsley on fish. Cook on medium heat for 5 minutes then flip over and cook for 5 additional minutes or fish starts to flake with a fork; set aside on a large platter.
2. Place remaining margarine into the same skillet. Add flour and salt; stir frequently until mixture comes to a boil and turns into a thick, smooth golden brown sauce. Then gradually add cream; bring to a second boil; stir frequently until thickens.
3. Place a layer of lasagna noodles, cod, white sauce then cheese into a greased large baking dish. Repeat layers until no ingredients remain; end with cheese on top. Cover and bake for 30 minutes then remove cover; bake for an additional 10 minutes.
Tip: Let stand for 5 minutes before cutting to prevent cheese from running.