How to make Spinach Salmon Lasagna
Step 1
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.
Step 2
In a skillet, heat the oil with garlic, add the spinach, and cook them until they have softened.
Step 3
Next, cook fresh salmon fillets and flake them with a fork or spatula into small bits. Drizzle with lemon juice and stir well.
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Step 4
In a mixing bowl, combine half of the prepared cashew bechamel with cooked spinach and salmon.
Step 5
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.
Step 6
Finish with a layer of lasagne sheets, and coat it with a generous amount of bechamel.
Step 7
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.
