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Name: Spinach Salmon Lasagna
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 70 g of Cashew Nuts; 70 mL of Water; 70 g of Flour; 700 mL of Almond Milk; 0.5 tsp of Nutmeg; 1 tbsp of Extra Virgin Olive Oil; 0.5 tsp of Garlic Powder; 300 g of Fresh Spinach; 480 g of Salmon Fillet; 1 Lemon; 320 g of Lasagne Sheets; Pistachios (optional) to taste

Step 1 Start by blitzing soaked cashew nuts with water. Then, combine cashew cream, sifted flour, nutmeg, and almond milk in a saucepan. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 1 Allow simmering, while stirring, until the sauce has thickened. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 1 In a skillet, heat the oil with garlic, add the spinach, and cook them until they have softened. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 2 Next, cook fresh salmon fillets and flake them with a fork or spatula into small bits. Drizzle with lemon juice and stir well. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 3 In a mixing bowl, combine half of the prepared cashew bechamel with cooked spinach and salmon. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 1 Coat the bottom of an oven-proof dish with some bechamel sauce. Then, cover with a layer of lasagne sheets, spread a few tablespoons of bechamel and salmon mix. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 1 Repeat until you have used all the filling. Save some sauce for the topping. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 2 Finish with a layer of lasagne sheets, and coat it with a generous amount of bechamel. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 5 Cover the lasagna with foil and bake in the oven for 25 minutes at 200°C (390°F). Then, remove the foil, garnish with spinach leaves and chopped pistachios. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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Step 5 Cook for further 10 minutes until nicely browned. Extra Virgin Olive Oil 1 tbsp Garlic Powder 0.5 tsp Fresh Spinach 300 g Salmon Fillet 480 g Lemon 1 Cashew Nuts 70 g Water 70 mL Flour 70 g Almond Milk 700 mL Nutmeg 0.5 tsp Lasagne Sheets 320 g Pistachios (optional) to taste Adjust servings and measurement unit in the full recipe page .

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