Sweet Potato “Lasagna”

2013-06-14
  • Servings : 5
  • Prep Time : 15m
  • Cook Time : 1:30 h
  • Ready In : 1:55 h
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For the parsnip layer:
1 lb parsnips, peeled & sliced
1 tbsp coconut oil or extra virgin olive oil
1 clove garlic, minced
½ cup pecorino romano (optional)
1 cup coconut milk
Pinch of sea salt
Dash of paprika

1. Boil parsnips until soft & ready to mash – approx. 30 minutes
2. Heat the coconut/olive oil & sauté the garlic over medium-low heat
3. Add the onions and sauté slowly for approx. 10 minutes
4. Brown the ground beef 15 minutes & drain excess fat (if any)
5. Add the tomato purée & cook another 15 minutes
6. Season with salt, pepper, oregano
7. Preheat oven to 375F
8. Brush the bottom of a large (9 x 13) baking dish with some coconut or olive oil
9. Arrange a dense/overlapping layer of potato slices
10. Brush with more oil & lightly season with salt, pepper & garlic (optional)
12. Add the ground beef mixture and spread over the potatoes
13. Brush the zucchini slices with coconut/olive oil & arrange over ground beef
14. Season the zucchini lightly with salt, pepper & garlic (optional)
15. Drain the parsnips & heat the coconut/olive oil
16. Sauté the garlic for a few minutes on medium low heat & add the parsnips
17. Add the coconut milk, salt & pepper & mash (or use an immersion blender to purée
18. If you are using the pecorino – add it now & combine well
19. Layer the parsnip purée over the lasagna & season with paprika
20. Bake for 45 minutes until bubbly – you can finish with a 5 minute broil

Ingredients

  • 2 sweet potatoes, sliced ¼” thick lengthwise
  • 4 zucchini, sliced ¼” lengthwise
  • 1 ½ lbs grass fed ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup tomato purée
  • 2 tbsp coconut oil or extra virgin olive oil + extra for brushing
  • 1 tbsp dried oregano OR fresh, chopped
  • Pinch of sea salt; Pinch of fresh cracked pepper
  • 1 tsp garlic powder (optional)

Method

Step 1

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Recipe Comments

Comments (6)

  1. posted by Gerri on June 14, 2013

    That looks awesome!!! Thank you…will definitely be making this!!

  2. posted by Marazz on June 18, 2013

    Parsnips? Whoops! They are in the recipe instructions but not in the ingredient list. That took me a while to figure out. I was, “Huh, parsnips? Wha…?” Haha! Anyway, sounds interesting, can’t wait to try it!

  3. posted by Ashleigh on July 18, 2013

    Are the ingredients for the parsnip layer out of the ingredients or are they extra ingredients. Trying to figure out how much to buy

  4. posted by spacedan on July 21, 2013

    It looks like the ingredient list has disappeared!

  5. posted by paulah on July 25, 2013

    Now there is no ingredients, they were here until you changed format recently…

  6. posted by spacedan on July 26, 2013

    Ingredients
    2 sweet potatoes, sliced ¼” thick lengthwise
    4 zucchini, sliced ¼” lengthwise
    1 ½ lbs grass fed ground beef
    1 large onion, chopped
    4 cloves garlic, minced
    1 cup tomato purée
    2 tbsp coconut oil or extra virgin olive oil + extra for brushing
    1 tbsp dried oregano OR fresh, chopped
    Pinch of sea salt; Pinch of fresh cracked pepper
    1 tsp garlic powder (optional)

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