Since a few members of my family are gluten-free, I rarely have pasta in the house. With the colder weather we were all craving some lasagna and thanks to my CSA basket, I had an abundance of produce. The best thing about this lasagna is that it can be anything you want it to be – paleo, vegan(if you substitute sauteed portabello mushrooms for the meat), or gluten free. It’s super yummy, super healthy, and even the kids love it!
4 medium sized sweet potatoes, peeled and sliced lengthwise 1/4″ thick(these are the “lasagna noodles”)
1/2 purple onion, diced
1 clove garlic, minced
2 lbs. lean ground beef(we also like bison)
1 small can tomato paste
1 15 oz can diced tomatoes(or 3 whole fresh tomatoes, if you have them)
1 tomatillo diced
1 bunch kale, stems removed and coarsely chopped
2 small avocados
1 c. cashew flour
1 c. water
the juice of 2 lemons, about 1/4 c.
Preheat the oven to 375 F.
Sautee the onion, garlic, and meat on medium high heat until lightly browned. Stir in tomatoes, tomato paste, 1 tsp salt, and tomatillo and continue cooking and stirring for about 5 minutes, until softened. Add kale. Stir until well mixed and allow to cook 5 more minutes. When kale is wilted and bright green, stir and mix again. Cook until kale is reduced – about 5 more minutes.
Meanwhile, remove the skin and pit from the avocados. Place in a food processor or blender. Add cashew flour, lemon juice, 1 tsp salt and water. Blend until well mixed.
Place a layer of the sliced sweet potatoes on the bottom of a 9×13 in casserole dish.
Layer 1 cup of meat mixture on top of sweet potato slices, then layer 1/2 cup of the avocado mixture. OK – I know it’s a weird color, but I promise it won’t be green after it’s done baking! Repeat with sweet potato slices, 1 c. meat mixture, 1/2 cup avocado mixture until you are at the top of your casserole dish. Bake uncovered for 35 minutes. Serve immediately.