Start by blitzing soaked cashew nuts with water. Then, combine cashew cream, sifted flour, nutmeg, and almond milk in a saucepan.
Allow simmering, while stirring, until the sauce has thickened.
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In a skillet, heat the oil with garlic, add the spinach, and cook them until they have softened.
Next, cook fresh salmon fillets and flake them with a fork or spatula into small bits. Drizzle with lemon juice and stir well.
In a mixing bowl, combine half of the prepared cashew bechamel with cooked spinach and salmon.
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.
Repeat until you have used all the filling. Save some sauce for the topping.
Finish with a layer of lasagne sheets, and coat it with a generous amount of bechamel.
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.
Cook for further 10 minutes until nicely browned.
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