Salmon Alternative Spinach Lasagna

It was so good!!
250 g lasagna sheets
200 g vegan smoked salmon
500 g cream spinach
300 ml plant-based cream
200 ml plant-based milk
2 tbsp flour
2 tbsp butter
100 g mozzarella (grated)

Béchamel: Melt butter, stir in flour, and add plant-based milk & cream until creamy. Season with salt, pepper, and nutmeg.
Layer: In a greased dish, layer lasagna sheets, cream spinach, vegan salmon, and béchamel. Repeat, ending with béchamel on top.
Top & Bake: Sprinkle mozzarella on top and bake at 180°C for 30–40 minutes until golden.