AIP Lamb & Rutabaga Lasagna

Name: AIP Lamb & Rutabaga Lasagna
Cuisine: American, Caribbean, Latin American
Ingredients: 2-3 Rutabagas, peeled and sliced thin with a mandolin or food processor if possible, or as thin as you can get by hand.; Salt and avocado or refined coconut oil for roasting; 1 lb ground lamb (Wholefoods has very good lamb, but for a better price you can also get it HERE!); 1/4-1/2 medium onion, minced; 2 cloves fresh garlic, minced; juice of 2 lemon wedges; 1 tsp salt; 2-4 T fresh sage, minced; 2 T fresh chives, minced; 12 oz of my AIP Pumpkin Alfredo sauce (Or you can sub your favorite AIP Marinara or Alfredo sauce recipe here); 4-6 cups leafy green vegetable of your choice- spinach, kale, arugula, chard, etc; 1/2 c water or stock for cooking veggies; 1T Refined coconut oil or Paleo Butter for cooking veggies; Optional 1/2 c raw green plantain (see notes)