Salmon & Spinach White Lasagna
Total time: 1 hour, 5 minutes
- 1 box Explore Cuisine Green Lentil Lasagna
- 4 3- oz. salmon filets
- 1 bag vegan mozzarella cheese
- 1-1/2 cups spinach
- 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
Preheat oven to 400 degrees F.
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.
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.
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.
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