Salmon & Spinach White Lasagna (Dairy Free & Gluten-Free)
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 126 kcal
Ingredients
- 1 box Explore Cuisine Green Lentil Lasagna sheets
- 4 3- oz. salmon filets
- 1 bag vegan mozzarella cheese
- 1-1/2 cups spinach
Cauliflower “cheese”
- 4 cups cauliflower 1 large head
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 tsp. minced garlic
- 1 shallot thinly sliced
- 1 cup Sproud Plant-Based Milk
- 1 cup vegan cream cheese
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
Instructions
-
Preheat oven to 400 degrees F.
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In large pot, boil cauliflower for 15 minutes or until soft. Drain.
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In frying pan with oil, cook salmon on each side for several minutes. (Note: Salmon will continue cooking in oven). Set aside.
-
In blender, combine cauliflower and “cheese” sauce ingredients; blend until completely smooth.
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In 9x13 lasagna pan, spread 1 cup “cheese” sauce. Top with 6 lasagna sheets. Layer 2/3 cup sauce on top to completely cover noodles. Top with spinach, 1-1/2 salmon filets (broken into small pieces) and half of mozzarella cheese. Top with 6 lasagna sheets, then remainder of cauliflower sauce. Sprinkle on remaining mozzarella.
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Bake lasagna for 35-40 minutes.
Tips:
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If using smaller lasagna pan, add more layers.
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Be sure to cover noodles completely with sauce to ensure proper cooking.
Recipe Notes
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Nutrition Facts
Salmon & Spinach White Lasagna (Dairy Free & Gluten-Free)
Amount Per Serving
Calories 126
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 289mg12%
Potassium 221mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 215IU4%
Vitamin C 17mg21%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.