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!

Paleo Lasagna


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

2tsp salt

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.