Sweet Potato & Beef Paleo Lasagne with Almond Milk Bechamel
One of the most popular recipes of all time this paleo lasagna is a perfect meal to serve to your non-paleo friends, partners, or fussy kids.
Nutrition Per Portion
- Calories
727
- Carbs
58.5g
- Fat
42.2g
- Fibre
15.1g
- Protein
32g
- Sugar
19.7g
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Sweet Potato
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Celery
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Carrot
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Brown Onion
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Garlic
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Beef Mince
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Chopped Tomatoes
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Beef Stock
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Tomato Paste
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Butter
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Coconut Flour
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Almond Milk
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Dried Oregano
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Dried Chilli Flakes
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Olive Oil
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Fresh Parsley
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0.0 min
Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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1.0 min
Preheat the oven to the 180C.
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1.5 min
Peel and thinly slice the sweet potato into thin strips.
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3.5 min
Finely chop the celery.
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4.5 min
Peel and finely chop the onion and garlic.
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7.0 min
Peel and grate the carrot.
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8.5 min
Heat the olive oil in a pan over medium high heat.
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9.0 min
Add the sweet potato strips to the boiling water and cook until partly softened.
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10.0 min
Add the celery, onion and garlic to the pan with oil and sautee until softened.
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11.5 min
Add the carrot and continue to sautee until softened.
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13.0 min
Add the beef mince and sautee until the mince is browned.
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13.5 min
In another saucepan melt the butter over medium high heat.
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14.5 min
Stir through the coconut flour so that it will form a mixture that resembles wet sand.
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15.5 min
Whisk the almond milk into the butter-flour mixture and allow to simmer until thickened then remove from the heat.
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16.5 min
Add the beef stock, chopped tomatoes and tomato paste to the mince and bring to the boil.
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17.0 min
Drain the sweet potato slices.
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18.0 min
Lower the heat and allow the beef mixture to simmer until reduced. Season with salt, pepper, oregano and chilli flakes (optional).
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20.0 min
Remove the beef mixture from the heat.
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20.5 min
Layer the sweet potato slices on the bottom of a casserole dish.
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21.5 min
Layer the beef mince, followed by a layer of the almond milk bechamel.
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23.0 min
Repeat steps, ending with a layer of almond milk bechamel as the top.
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26.0 min
Place the paleo lasagne in the oven and bake until the sweet potato is fully softened and the top has browned.
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35.0 min
Remove from the oven and distribute among serving plates.
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36.0 min
Garnish with parsley.
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Ingredients
Sweet Potato
thinly sliced
Celery
finely chopped
Carrot
grated
Brown Onion
finely chopped
Garlic
finely chopped
Beef Mince
Chopped Tomatoes
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50 ml per person
Tomato Paste
Butter
Coconut Flour
Almond Milk
Dried Oregano
Dried Chilli Flakes
use according to taste
Olive Oil
1 tablespoon per person
Fresh Parsley
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