|2-3 Salmon fillets|
|1 tbsp of Thai red curry paste|
|1 tin coconut milk|
|2 cup oats|
- For the filling:
Fry onion in 1 tsp coconut oil with garlic, oregano & basil. Add mushrooms, celery, red pepper, courgette & aubergine chunks.
Fry until browned, add tomato purée & chopped tomatoes.
- For the white sauce, Add dairy free butter to a pan, once melted add the spelt flour and keep stirring until it forms a paste.
Gradually add cashew milk until a source forms. Add a pinch of sea salt & black pepper to season.
- Add 1/2 the vegetable mix to a dish, layer with lasagne sheets and pour over 1/2 the white sauce. Top with the rest of the veg mix, another layer of pasta & top with white sauce, making sure all of the pasta is covered.
- Sprinkle with 1 tbsp nutritional yeast and 35g vegan cheese (optional)
- Bake in the oven for 35 minutes on 180 degrees Celsius.