Ingredients
Scale
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
1/2 teaspoon basil, fresh or dried
1/2 teaspoon oregano, fresh or dried
1/2 teaspoon cinnamon
4 Tablespoon minced garlic
1/4 teaspoon salt
1/4 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.