Salmon Lasagne

  • Gluten Free
  • Lactose Free
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4


  • 500g / 1Ib 20z wild, skinned and boned salmon fillet
  • 500g / 1Ib 20z frozen organic spinach leaves
  • Sea salt (optional) and freshly ground black pepper
  • Freshly grated organic nutmeg
  • 30g / 1oz dairy-free vegetable margarine spread
  • 1 bunch / about 8 organic spring onions (scallions), finely chopped
  • 100g / 3½ oz soft organic goat's cheese
  • 5 sheets Orgran instant allergy-free lasagne

Cheese sauce

  • 55g / 2oz dairy-free margarine spread
  • 3 heaped tablespoons organic rice flour
  • 625-750ml / 2½ - 3 cups organic rice or goat's milk
  • 140g / 5oz freshly grated hard organic goat's cheese


Preheat the oven to Gas Mark 5 or 190°C.

Slice the salmon into bite-size strips. Cook the spinach in a non-stick pan, over a low heat, until the water has evaporated and the spinach has thawed completely. Spread half the spinach over the base of a lasagne dish and season with salt (optional), pepper and nutmeg. Cover the spinach with salmon strips.

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