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salmonderful lasagna spinach and pumpkin seeds

4 portions
45 min.


200g of flakes of SalmOnderful

8 vegan lasagna

10 handfuls of fresh spinach

4 tablespoons of olive oil

3 glasses of soy milk

2 tablespoons of cornstarch

Kelpamare to your taste

1 clove of garlic

3 tablespoons of dried pumpkin seeds




  1. In a pan, put the spinach in oil with the minced garlic, set aside.
  2. Bring the soy milk to a simmer, dissolve the cornstarch in a few tablespoons of water.
  3. Gradually add this mixture to the milk to thicken it until the mixture is coating.
  4. Add salt, turmeric, and cumin to your taste.
  5. In a square dish, alternate layers of lasagna, SalmOnderful, spinach, and sauce.
  6. Add the pumpkin seeds on top.
  7. Bake for 30 minutes at 160°C (320°F).
  8. Let it cool for 10 minutes before serving.