Gluten-free Salmon and Spinach Lasagna
This I light and tasty gluten-free lasagna to tickle your tastebuds
Servings Prep Time
4people 15 minutes
Cook Time
40minutes
Servings Prep Time
4people 15 minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat the oven to 400°F. Heat the oil in a pan and sauté the onion for 5 mins. Add the frozen spinach and 3/4 cup water and simmer gently for 20-25 mins until heated through and most of the liquid has evaporated. Season.
  2. Meanwhile, make the béchamel sauce. Melt the butter then add the gluten-free flour and cook for 1 min. Gradually whisk in the stock, bring to a boil then simmer for 5 mins until thickened. Whisk in the sour cream and dill and season to taste.
  3. To build the lasagna, layer the spinach, béchamel sauce, salmon strips, and lasagna sheets in a shallow ovenproof dish, ending with a layer of salmon and béchamel sauce.
  4. Distribute the cheese on top then bake in the oven for 40-45 mins until golden and bubbling.
  5. Sprinkle with Parmesan to decorate