Paleo White Chicken Lasagna
Author: Heather Holland
Serves: 6-8
- 4 sweet potatoes, peeled and sliced lengthwise very thin. Use a mandolin for best results.
- 1 lb cooked shredded chicken
- 1 12 oz package frozen spinach, thawed
- FOR CAULIFLOWER ALFREDO
- 1 head of cauliflower
- 1 onion, chopped
- ¼ c minced garlic
- 4 TB coconut oil or organic shortening
- 1 tsp salt
- ½ c coconut milk
- FOR GOAT CHEESE SAUCE
- 1 can coconut milk
- 2 TB honey
- 1 TB apple cider vinegar
- ½ tsp salt
- ½ tsp garlic powder
- 4 oz goat cheese
- 1 tsp fresh oregano, minced
- preheat oven to 375.
- FOR GOAT CHEESE SAUCE
- in a small saucepan, combine coconut milk, honey, and vinegar and bring to a boil.
- Reduce to medium heat and simmer, about 3 minutes.
- Stir in salt, garlic powder, oregano, and cheese.
- Gently fold in shredded chicken.
- FOR CAULIFLOWER ALFREDO
- Remove stem from cauliflower and break into florets.
- Place in a pot and cover with water.
- Boil for 3 minutes until soft.
- Drain and set aside.
- In the same pot, melt 2 TB oil or shortening over medium heat and add onions.
- Cook 2 minutes, stirring occasionally until tender and remove from heat.
- Add cauliflower, onions, garlic, salt, coconut milk, and remaining oil or shortening to a food processor.
- Blend until smooth.
- TO ASSEMBLE
- grease the bottom of a 9x13 baking dish.
- Layer ⅓ each of the sweet potato noodles, alfredo sauce, Chicken and goat cheese sauce, and spinach.
- Repeat 2 times.
- Cover with foil and bake 30 minutes.
- Remove foil and bake another 15 minutes.
- Allow to cool 5-10 minutes before serving.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2016/06/aip-white-chicken-lasagna.html
3.4.3177