Sweet Potato Lasagna (AIP, Paleo, Dairy-free)

This sweet potato lasagna is the perfect substitute for the traditional comfort food favorite. It's paleo, gluten, and dairy-free, and can easily be made AIP.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 F and lightly grease a 8×8″ baking dish with olive oil. Set aside.

Step 2

Using a mandolin slicer or a sharp knife, slice the sweet potato into 1/8″ thick slices. They should be thin, but not paper-thin or easily breakable. Set aside.

Step 3

Using a large pan, brown the ground beef on medium heat and season with parsley, oregano, salt and pepper. Set aside and reserve about 2 tbsp of fat in the pan.

Step 4

Add the onion and garlic and cook for 5-6 minutes or until the onion is traslucent.

Step 5

Add the spinach to the skillet and allow to wilt before adding the ground beef back to the pan. Stir in 2.5 cups of tomato sauce. Set aside.

Step 6

Begin layering slices of sweet potato to the bottom of the baking dish, slightly overlapping to make sure that there are not open spaces. Add half of the ground beef mixture on top of the sweet potato slices. Repeat with another layer of sweet potato, and top with the remainder of the ground beef. Add one more layer of sweet potato on top, topped with 1/2 cup of tomato sauce.

Step 7

Transfer to the oven and allow to bake for 30 minutes.

Step 8

While the lasagna has only a few minutes left in the oven, combine the cheese sauce ingredients into a pot and whisk well to combine. Cook over medium heat for 4-5 minutes to allow the cheese to thicken. Add more nutritional yeast to taste.

Step 9

Remove the lasagna from the oven and pour the cheese sauce over top, using a rubber spatula to evenly spread.

Step 10

Return the lasagna to the oven and allow to cook for another 10 minutes.

Step 11

Remove the lasagna from the oven and allow to cool before topping with chopped basil. Serve by slicing with a spatula.

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