Sweet Potato Lasagne

Sweet Potato Lasagne

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)

For the parsnip layer:
1 lb parsnips, peeled & sliced
1 tbsp coconut oil or extra virgin olive oil
1 clove garlic, minced
1 cup coconut milk
Pinch of sea salt 
Dash of paprika

Boil parsnips until soft & ready to mash – approx. 30 minutes
Heat the coconut/olive oil & sauté the garlic over medium-low heat
Add the onions and sauté slowly for approx. 10 minutes
Brown the ground beef 15 minutes & drain excess fat (if any)
Add the tomato purée & cook another 15 minutes
Season with salt, pepper, oregano
Preheat oven to 180D
Brush the bottom of a large (9 x 13) baking dish with some coconut or olive oil
Arrange a dense/overlapping layer of potato slices
Brush with more oil & lightly season with salt, pepper & garlic (optional)
Add the ground beef mixture and spread over the potatoes
Brush the zucchini slices with coconut/olive oil & arrange over ground beef
Season the zucchini lightly with salt, pepper & garlic (optional)
Drain the parsnips & heat the coconut/olive oil
Sauté the garlic for a few minutes on medium low heat & add the parsnips
Add the coconut milk, salt & pepper & mash (or use a stick blender to purée)
Layer the parsnip purée over the lasagne & season with paprika
Bake for 45 minutes until bubbly 

Serve and enjoy