The combination spinach, salmon and cream is one that will never fail me. On the blog, I have already shared several lasagna recipes, a classic lasagna bolognese and a vegetarian lasagna with spinach, but these were both made with a tomato sauce.

Therefore, I thought it would be nice to make my next lasagna with a white sauce. I made low FODMAP salmon and spinach lasagna! 

The ingredients of the salmon and spinach lasagna

This lasagna is super simple and doesn’t have a lot of ingredients. Below you can see the ingredients that I used for this recipe: 

• Gluten-free lasagna noodles: I sometimes hear from people that their gluten-free lasagna noodles don’t cook well or get very dry.
  
  You can avoid this by making sure that the lasagna noodles are covered with sauce on all sides. Like that, they can cook well in the oven.
  
  Some people pre-cook their lasagna noodles, but that is something I haven’t personally tried yet. 
  
• Salmon: I use fresh salmon in this recipe and I remove the skin. You can also use smoked salmon. 
  
• Spinach: I use frozen spinach. I heat this in a pan to thaw it. Regular spinach can be eaten freely and doesn’t have any limitations. Baby spinach is limited low FODMAP, so make sure to use regular spinach. 
  
• Oyster mushrooms or canned mushrooms: I love mushrooms in combination with salmon and spinach. Oyster mushrooms are canned mushrooms are the only low FODMAP mushroom options, so you can use one of both in this recipe (or a mix).
  
  Make sure to rinse and drain the canned mushrooms well. Don’t like mushrooms? You can replace this with another low FODMAP vegetable. Such as pieces of bell pepper or tomato (both limited low FODMAP).
  
• Lactose-free crème fraîche: I use lactose-free crème fraîche to make the cream sauce. 
  
• Grated cheese: to complete the lasagna I sprinkle grated cheese on top. I use grated Dutch Gouda cheese, but you can also use another kind of cheese that you like. 

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