Fry onion in grapeseed oil until translucent.
Add one cup spinach and fry for a few minutes.
Add corn starch and stir.
Add rice milk a little at a time until a thickish sauce has been created.
Add the cinnamon, salt and pepper.
Add the sweet peppers and the rest of the spinach and stir into the sauce.
Add in the haddock fillets and break them up gently with the wooden spoon .
Simmer for about 10 minutes.
While the sauce is simmering, put the lasagne sheets onto boil and cook until al dente.
Once the pasta is cooked and drained, spoon the haddock mixture over and enjoy.
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