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Paleo Lasagna made with sweet potato noodles and an amazing dairy free cheese sauce!
This Paleo Lasagna is the ultimate comfort food. The sweet potato makes this dish much lighter than the typical noodle lasagna and I would argue better due to the added flavor with the potatoes. Who needs all those noodles anyway, this guilt free lasagna is so beautiful and delicious! This has become my go to meal anytime someone has a baby or is sick and every time they are asking for the recipe.
I especially love making this for my friends who I know consume quite a lot of dairy and they are always surprised the cheese is dairy free.
Totally, make sure to squeeze out the water. I will say I like the taste of the fresh spinach much better. However, use what you have on hand.
Yes of course! I use these Disposable Lasagna Pans. Cover cooked well and they will be good for about 3 months in the freezer. Let thaw completely and bake at 350 for 30 minutes.
This noodle free lasagna is big enough to serve a crowd. The perfect dinner party meal. I love that I can make it ahead of time and then just pop it in the oven when I am ready. Sometimes I simply prep the toppings over the weekend and then assemble the evening I am making it. Other times if I know I will be out and about all day I assemble it all in the early morning and store in the refrigerator until the evening.
Frozen Cauliflower rice adds an extra vegetable. I have started to sneak cauliflower rice in whenever I can in various dishes. You really don’t notice it at all and with a large family, it helps to stretch the recipe in a wonderful way!
What to serve with lasagna?
- Simple salad like my Greek Salad with Vegan Feta Cheez
- Side vegetable like green beans or broccoli
Paleo Lasagna
Ingredients
Extra–large casserole pan (11×15 )
4 cups cauliflower rice
4 cups fresh or frozen spinach, chopped
40 ounces marinara sauce
1 small yellow onion, diced
1 pound grass fed ground beef
1 cup vegan mayo or avocado mayo
8 Tablespoon nutritional yeast
2 eggs
1 can full fat coconut milk
½ teaspoon basil, fresh or dried
½ teaspoon oregano, fresh or dried
½ teaspoon cinnamon
4 Tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon pepper
Instructions
- Preheat oven to 350.
- Sweet Potato Noodle Layer: Peel and slice the sweet potatoes very thin. Place on a baking sheet and bake for 15 minutes.
- Remove from oven but keep the oven set to 350.
- Coat casserole dish with avocado oil and set aside.
- Meat layer: brown meat, drain excess liquid and add basil, cinnamon, oregano, 2 Tbs garlic, jar of marinara, and cauliflower rice. Heat until warm and combines.
- Cheese layer: In a bowl add 2 eggs, coconut milk, salt, pepper, and nutritional yeast and stir to combine
- Spinach layer: chop raw spinach and set aside.
- Assemble lasagna:
- Lay slices of sweet potato in pan to line the bottom and sides.
- Add half the meat layer on top of the sweet potato noodles.
- Spread half the spinach and half the cheese sauce.
- Repeat with sweet potato noodles, meat, spinach, and cheese.
- Bake for 50 minutes.
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