Sweet Potato Lasagna




Yield 6-8 Servings


2 or 3 sweet potatoes

1 3/4 lb. organic grass-fed ground beef

4 cloves garlic (minced)

1/2 Tbsp. extra virgin olive oil

1 1/2 Tbsp. dried oregano

1 1/2 tsp sea salt

1/2 tsp black pepper (optional - not approved on AIP diet)

6 cups baby spinach 

1 can (13.5 oz.) coconut milk

2 Tbsp. tapioca starch

1 Tbsp. nutritional yeast

1/2 tsp ground turmeric (optional)

1/4 cup fresh parsley


Step 1: Preheat oven to 375°F.

Step 2: Thinly slice sweet potatoes.

Step 3:  Add olive oil to skillet, add ground beef, half of the garlic, 1 tsp oregano, salt and pepper and cook on medium heat for 5 minutes (until meat is cooked) and set aside.

Step 4:  Add baby spinach to same skillet and half remaining garlic and sauté until wilted. Set aside.

Step 5:  In medium saucepan, whisk coconut milk, tapioca starch, nutritional yeast, ground turmeric, 1/2 tsp salt and bring to boil for 3 minutes. After, let it simmer for 1–2 minutes until thickened and stir in 1/2 tbsp. oregano.

Step 6:  Spoon 1/4 cup of sauce into 8x8 casserole pan and spread around with spoon. Add layer of sweet potato. It's OK if there's a few small gaps. Season with salt and pepper. Top with mince and add another layer of sweet potato. Pour 1 cup of sauce over sweet potato.

Step 7:  Layer spinach and then another layer of sweet potato and top with the rest of the sauce. Sprinkle with fresh parsley. Cover with foil and bake for 45–50 minutes until golden. Serve while hot.

Step 8: Enjoy!

Courses Dinner or Main Course

Nutrition Facts

Serving Size 1/8 of pan

Amount Per Serving

Calories 351

% Daily Value

Total Fat 25 g


Total Carbohydrates 11 g


Dietary Fiber 2 g


Sugars 2.5 g

Protein 21 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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