Salmon & Spinach White Lasagna
Total time: 1 hour, 5 minutes
Serves: 12
Ingredients:
- 1 box Explore Cuisine Green Lentil Lasagna
- 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.
-
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.
-
Bake lasagna for 35-40 minutes.
Tips:
-
If using smaller lasagna pan, add more layers.
-
Be sure to cover noodles completely with sauce to ensure proper cooking.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
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