Today we'll show you how to make a wholesome salmon and spinach lasagna with homemade dairy-free bechamel. This recipe is ideal for folks on a pescatarian or flexitarian diet, and everyone who loves salmon!
We made this lasagna without mozzarella, grated parmesan cheese, or creams loaded with saturated fats. Instead, we prepared a vegan bechamel made with cashew nuts and almond milk. What's excellent about this creamy sauce is how well the nut flavour pairs with salmon. Moreover, the almond and cashews have lots of heart-healthy fats that lower your bad cholesterol and plenty of vitamins B and E!
And of course, we are talking about the mighty salmon here! Plus, we have spinach, with all its precious antioxidants and plant-based minerals. So you can expect an excellent nutritional profile from this recipe as a whole. Keep reading to learn more about it, or scroll below for the recipe!
Salmon is a rich source of omega-3, which is the best of fats when it comes to keeping a healthy heart and lowering bad cholesterol. It is a rich source of proteins and has lots of energising vitamins B . The delicate and soft flesh of salmon, coupled with tender spinach leaves and creamy bechamel sauce, turns this dish into the ultimate mouth-watering experience.
Spinach is pretty impressive too. It's one of the best sources of plant-based iron. It's also a rich source of vitamin K and A, and it includes compounds that improve eye health and reduce blood pressure. Everyone, regardless of diet, should eat more of these dark-green leaves.
Overall, in one balanced one-bowl meal, our spinach and salmon lasagna recipe provides over 60% of your recommended daily intake (RDI) for proteins and only 16% for carbohydrates. Moreover, each serving has five times fewer saturated fats compared to the classic recipe. Pretty awesome right?
It is delicious both hot out of the oven, or cold the day after. So pack any leftovers in a pretty lunch-box and make your coworkers jealous!