Sweet Potato Paleo Lasagna {Whole30}
This paleo lasagna tastes just as delicious as the traditional, but it’s paleo, Whole30 compliant, dairy free, gluten free, and grain free!
I have your new Sunday night dinner plans: this beautiful and colorful paleo lasagna!
It’s absolutely delicious, and literally tastes just like traditional lasagna. In fact, I would be willing to be in a blind taste testing, you’d choose this paleo lasagna over any other recipe!
Okay, okay, that’s a really aggressive bet. But I really am that confident!
Honestly, I was never a fan of lasagna as a kid (awkward since I’m part Italian!). I just really never was a fan of ricotta (except when in the form of cannoli- priorities). Plus, for some reason, the texture of the noodles just always turned me off.
I know, I sound like a weirdo! But then I thought, well, a lot of people do like lasagna. I mean, it’s easy, it’s time-efficient, and it hits your carbs, fats, and proteins with some veggies, so I could see how it could be appealing!
I thus decided to challenge myself to make a lasagna that I actually liked! And we all know what I really like….sweet potatoes! And so this paleo lasagna is made with sweet potato 🙂
It sounds kinda weird at first, but trust me, the sweet potato works perfectly in this paleo lasagna!
It firm enough that it holds the layers but softens enough that it’s like biting into pasta that tastes a whole lot better!
Now for the cheese? I don’t actually use cheese! I mean, you could, that’s totally within the realm of paleo if you’re about following the label (I would highly recommend this with regular cheese too- it’s fantastic! I’ve tried both!). But for this specific recipe, I used my creamy and Whole30 compliant paleo vegan Alfredo sauce!
It’s yeast free and only uses a tbsp of nuts (most vegan cheeses are laden with nuts- I love nuts, but I think it’s good to not go TOO nutty 😉 ). People have been raving about it so far- it’s creamy and cheesy without any of the traditional “cheese” flavor ingredients (aka all natural!).
Now for prepping this paleo lasagna, it’s all about the layering process. It’s so incredibly easy, so don’t worry! But it will come out looking like a masterpiece 🙂
Start with a layer of sweet potato rounds, then spoon some grass-fed/finished organic ground beef on top. Next, do a layer tomato sauce, and then a layer of the alfredo. Repeat until all the ingredients are done and finish with a layer of cheese!
Easy, right?
Then you just need to let it bake for 45 minutes! That’s the hardest part, because the aromas coming from this paleo lasagna are just incredible!
I’ve tested this recipe more times than you want to know within the past few weeks! It’s quickly become a household favorite (lol, it’s just Jared and I here in the apartment, but I’ve shared with others, and they love it too!). Plus, this paleo lasagna is great for meal prepping because it makes about 9 servings.
Plenty to have throughout the week, especially if you come home from work and just don’t feel like cooking! All you’ll need is a side of some veggies and you’ve got yourself a nutrient dense meal that keeps you strong and feeling GOOD!
That’s my goal 😉 Love you guys so much, and I hope you enjoy this recipe!
Sweet Potato Paleo Lasagna {Whole30}
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 100 minutes
- Yield: 9 1x
- Category: dinner
- Cuisine: Italian
Description
This paleo lasagna tastes just as delicious as the traditional, but it’s paleo, Whole30 compliant, dairy free, gluten free, and grain free!
Ingredients
- 2 extra large sweet potatoes
- 1 16 oz jar marinara sauce
- 3 cups roasted cauliflower (*pre-roast the cauliflower to your liking or see note below)
- 1 tbsp organic cashew butter
- 1/2 cup light coconut milk
- 1 lb grass-fed ground beef
- 1/2 large onion (chopped)
- 1 tbsp olive oil
- 1/4 cup parsley (chopped)
- 1/4 cup rosemary (de-stemmed)
- 1/4 cup thyme (de-stemmed)
- 2 tsp sea salt (or more to taste)
- Pinch of black pepper
- 1 cup spinach
Instructions
- Begin by washing the sweet potatoes and slicing them into 1/4″ thick rounds. Set aside
- In a large skillet, heat 1 tbsp of olive oil or cooking oil and sautéed the chopped onions until transparent.
- Add in ground beef and half of the herbs (rosemary, thyme, and parsley). Cook until just brown. Turn heat off and cover.
- In a large food processor, puree roasted cauliflower with coconut milk, cashew butter, the remaining half of each of the herbs (rosemary, thyme, and parsley), and 1 tsp of sea salt. Set aside.
- Preheat the oven to 400F and grease a 10.5″x7″ baking dish with cooking oil.
- Place a layer of sweet potato rounds on the bottom of the greased baking dish.
- Begin to layer the sauce on next, followed by the ground beef, 1/2 cup of spinach, and then the cauliflower “cheese” sauce.
- You should have enough for at least two layers. Continue until you run out of ingredients. Make sure the last layer is the cauliflower cheese sauce, as this is the classic lasagna look.
- Place in the oven and bake for at least 45 minutes, or until the sauce starts to brown.
- If the sweet potato is still uncooked, cover and reduce the oven temperature to 250.
- Serve immediately or store in the fridge for 2-3 days or freezer for 1 month.
Notes:
- You can roast the cauliflower however you’d like! I love tossing mine in olive oil with rosemary and sea salt, and roasting for about 45 minutes!
