Salmon-ricotta lasagna (gluten- and dairy-free)

I’m often asked to develop gluten- or lactose-free recipes, so I brought in an expert: Alison from Alikayskitchen.com. Alison cooks for 6 people, each with a different food intolerance or lifestyle (glutenfree, vegan, sugarfree, meatatarian, carb-free, soy-free). So she’s got her work cut out for her every single day!

Alison shares her experiences on her blog. She even teaches how to deal with allergies and how to easily adapt recipes, using the Skeleton and Substitution methods (read about on her blog).

Alison will use one of my recipes to demonstrate her methods: the lasagne with salmon, spinach and ricotta. I’m not making it easy for her with this much cheese and pasta :-p.

I’ll give the floor to Alison now: Good luck, girl!

Hi everyone! It’s Ali Kay here, back to share another gluten-free/dairy-free recipe with you guys. This recipe is based on a dish that Minne created herself and is releasing on my own blog. (If you want to see the regular version, click here {link to version on alikayskitchen.com}). When she first gave me the recipe to convert to a gluten-free/dairy-free version, I was very excited. I had never seen a lasagne with fish in it before, and I couldn’t wait to try it. It actually exceeded my expectations, and I am very excited to present to you a gluten-free and dairy-free Salmon, Spinach, & Ricotta Lasagna.

When I was first testing this recipe, I actually made three versions of this dish. I made it dairy-filled with gluten-free lasagna noodles, I made it with the cashew “ricotta” and the gluten-free noodles, and I made it with the extra spinach leaves and the cashew “ricotta”. Minne told me that she wanted the recipe to be both gluten-free and dairy free, so obviously, the first version was out, but I could not for the life of me decide between using the gluten-free noodles or using extra spinach leaves. So I’ve included instructions for both! If you don’t have access to gluten-free lasagna noodles or are on a low-carb diet, the spinach leaves are perfect!

But I want to talk about the cashew “ricotta” for a minute. It’s not a lot of work, but it does take some thinking ahead. If you don’t want to do that, then you an absolutely substitute all the ricotta ingredients for about a cup of your favourite dairy-free ricotta replacement. However, this cashew ricotta is just so delicious, that I love putting it in absolutely everything. Even my husband can’t tell that it’s not dairy, which I think is the best indication of its’ quality. So if you have a bit of extra time to spare, I would absolutely encourage you to try the cashew ricotta.

I also substituted coconut cream for the regular cream in Minne’s recipe. She actually had suggested I use soy cream instead, but since one of my main testers is allergic to soy, I decided to swap it out for coconut cream. I think the flavour of the coconut cream and salmon works really, really well together, but if you can’t have coconut, then you are free to use your favourite non-dairy cream substitute.

Print Recipe
Salmon-ricotta lasagna (gluten- and dairy-free)
Salmon-ricotta lasagna (gluten- and dairy-free)
Course Main Dish
Prep Time 20 min
Cook Time 25 min
Passive Time 1 daty
Servings
people
Ingredients
CASHEW RICOTTA INGREDIENTS
SAUCE INGREDIENTS
Course Main Dish
Prep Time 20 min
Cook Time 25 min
Passive Time 1 daty
Servings
people
Ingredients
CASHEW RICOTTA INGREDIENTS
SAUCE INGREDIENTS
Salmon-ricotta lasagna (gluten- and dairy-free)
Instructions
Making the Cashew “Ricotta”
  1. The morning before cooking, place cashews in a bowl and cover with 6 cm of water. Let sit all day.
  2. When it’s time to start cooking, drain the cashews from the water (keep about ½ cup of the water!) and put the cashews in the food processor. Add the reserved water, apple cider vinegar, nutritional yeast, garlic powder, and ½ tsp salt. Pulse the food processor until the cashew mixture is nearly smooth. Stop and scrape the sides with a spatula if necessary.
Making the Sauce
  1. Unwrap the salmon onto a plate and cook it in the microwave on the High setting for 2 minutes. Then cut the salmon into thin slices and add them to the onion. Turn up the heat and fry for about a minute.
  2. To the onions and salmon, add the rest of the coconut cream and stir. Add 2 dashes of salt, 10 turns of the pepper mill, and a pinch of nutmeg. Let the mixture boil.
  3. As soon as the cream boils, add half the spinach, stir until the spinach shrivels, then add the next handful. Once all the spinach is shriveled, stir in the “ricotta” mixture and turn the element off.
Building the Lasagne
  1. Preheat the oven to 200°C.
  2. In the casserole dish, begin assembling the layers of the lasagne:
  3. Layer 1: Cover the base of the casserole dish with sauce. Try to get as little spinach as possible in this layer.
  4. Layer 2: Add a single layer of lasagne noodles. Depending on the shape of your casserole dish, you may need to break them up to make sure the layer is completely covering the bottom of the dish, however make sure they don’t overlap. If you are using extra spinach leaves instead, layer them 2 leaves thick.
  5. Layer 3: Add another generous layer of sauce. Take about half the remaining spinach and less sauce.
  6. Layer 4: Add another layer of lasagne noodles or spinach leaves as per Layer 2.
  7. Layer 5: Add another generous layer of sauce. Try to finish the spinach here, but leave some sauce for the final layer.
  8. Layer 6: Cover with another layer of lasagne noodles or spinach noodles as per layer 2.
  9. Layer 7: Spread the remaining sauce evenly on top of the lasagna noodles. Cover evenly with grated cheese, if using.
  10. Bake lasagna in the oven for 25-30 minutes or until you can easily slide a knife into the centre of the lasagne.

About Alison

Hey everyone, I’m Ali Kay and I’m a proud Canadian. I was born and raised into a maple syrup-eating, hockey-loving family that, unfortunately, also dealt with over 10 food restrictions in 6 people. But despite all odds, I developed a love of cooking in my early years and to this day, I enjoy creating recipes that are allergen-free and easy for people to alter to fit their own needs. I hope you enjoy the recipes!

 

 


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

2 thoughts on “Salmon-ricotta lasagna (gluten- and dairy-free)”

    1. Aah Claudia you’re the sweetest! And I’m so happy to hear you loved the blog. It’s time for a change and a new look! (but more about that next week! ;-)).

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