Sweet Potato Lasagna

This sweet potato lasagna is a great tasting, grain-free and dairy-free recipe that is loaded with powerful nutrition and easy on the gut. If you are looking for a great autoimmune paleo approved lasagna recipe than you have to try this one out! For full recipe go here: https://drjockers.com/sweet-potato-lasagna/Show more

Sweet Potato Lasagna
Prep 15 mins Cook 50 mins Total 1 hour, 5 mins

Yield 6-8 servings

Ingredients:
2 or 3 sweet potatoes

1 3/4 lb. organic grass-fed ground beef

4 cloves garlic (minced)

1/2 Tbsp. extra virgin olive oil

1 1/2 Tbsp. dried oregano

1 1/2 tsp sea salt

1/2 tsp black pepper (optional - not approved on AIP diet)

6 cups baby spinach

1 can (13.5 oz.) coconut milk

2 Tbsp. tapioca starch

1 Tbsp. nutritional yeast

1/2 tsp ground turmeric (optional)

1/4 cup fresh parsley

Instructions:
Step 1: Preheat oven to 375°F.

Step 2: Thinly slice sweet potatoes.

Step 3: Add olive oil to skillet, add ground beef, half of the garlic, 1 tsp oregano, salt and pepper and cook on medium heat for 5 minutes (until meat is cooked) and set aside.

Step 4: Add baby spinach to same skillet and half remaining garlic and sauté until wilted. Set aside.

Step 5: In medium saucepan, whisk coconut milk, tapioca starch, nutritional yeast, ground turmeric, 1/2 tsp salt and bring to boil for 3 minutes. After, let it simmer for 1–2 minutes until thickened and stir in 1/2 tbsp. oregano.

Step 6: Spoon 1/4 cup of sauce into 8x8 casserole pan and spread around with spoon. Add layer of sweet potato. It's OK if there's a few small gaps. Season with salt and pepper. Top with mince and add another layer of sweet potato. Pour 1 cup of sauce over sweet potato.

Step 7: Layer spinach and then another layer of sweet potato and top with the rest of the sauce. Sprinkle with fresh parsley. Cover with foil and bake for 45–50 minutes until golden. Serve while hot.

Step 8: Enjoy!