Next time you need a delicious make-ahead recipe for a big crowd, try this spinach salmon lasagna recipe.
It's prepared with fresh spinach, salmon fillets, and a dairy-free bechamel sauce with cashew nuts.
Each serving is packed with proteins and has five times fewer saturated fats than the traditional recipe.
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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