Salmon, spinach and tofu casserole

Ingredients for 4 servings:

• 500 g leaf spinach (frozen)
• 700 g salmon, fresh or frozen
• 500g tofu
• 300 ml Cremefine
• 100 g bacon, diced
• 1 large onion(s)
• 250 g cheese, reduced fat, grated
• nutmeg
• salt and pepper
• 1 small lemon(s), the juice
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Thaw the spinach leaves and, if using, the salmon. Preheat the oven to 200°C. Peel the onions and dice the tofu. Season the spinach with salt, pepper, and nutmeg. Season the salmon with salt, pepper, and lemon juice. Fry the tofu in a little oil until crispy and set aside. Fry the bacon and onions until golden brown, then add the Cremefine and bring back to a boil. Spread the fried tofu in a large baking dish. Sprinkle some cheese on top. Next, add the salmon and then the spinach. Now pour the cream sauce over the spinach layer. Finally, sprinkle everything with cheese and bake in the oven for about 35 minutes.