Description
A delicious low FODMAP salmon and spinach lasagna with a creamy sauce. Only 6 ingredients. Gluten-free and low lactose.
Ingredients
Scale
- 6 gluten-free lasagna noodles
- 17,6 oz (500 g) frozen spinach
- 7 oz (200 g) canned mushrooms or oyster mushrooms
- 5,3 oz (150 g) fresh or smoked salmon
- 8,8 oz (250 g) lactose-free crème fraîche
- 1/4 cup (30 g) grated cheese
- Salt and pepper
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Heat the spinach in a pan until it has thawed.
- Rinse and drain the canned mushrooms or clean the oyster mushrooms and cut them into pieces.
- Add the canned mushrooms or oyster mushrooms to the spinach and fry for a few minutes. Add the crème fraîche, stir into the spinach mixture well and heat for two minutes. Taste and season with salt and pepper. Turn off the heat.
- Divide a thin layer of the sauce over an oven dish. Put a layer of lasagna noodles on top. Divide half of the salmon on top and then a layer of sauce.
- Put a layer of lasagna noodles over it, then the rest of the salmon and the rest of the sauce.
- Sprinkle with the grated cheese.
- Put the lasagna into the oven for 35-40 minutes.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 764
- Fat: 48
- Carbohydrates: 49
- Fiber: 11
- Protein: 32
