Paleo White Chicken Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 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
Instructions
  1. preheat oven to 375.
  2. FOR GOAT CHEESE SAUCE
  3. in a small saucepan, combine coconut milk, honey, and vinegar and bring to a boil.
  4. Reduce to medium heat and simmer, about 3 minutes.
  5. Stir in salt, garlic powder, oregano, and cheese.
  6. Gently fold in shredded chicken.
  7. FOR CAULIFLOWER ALFREDO
  8. Remove stem from cauliflower and break into florets.
  9. Place in a pot and cover with water.
  10. Boil for 3 minutes until soft.
  11. Drain and set aside.
  12. In the same pot, melt 2 TB oil or shortening over medium heat and add onions.
  13. Cook 2 minutes, stirring occasionally until tender and remove from heat.
  14. Add cauliflower, onions, garlic, salt, coconut milk, and remaining oil or shortening to a food processor.
  15. Blend until smooth.
  16. TO ASSEMBLE
  17. grease the bottom of a 9x13 baking dish.
  18. Layer ⅓ each of the sweet potato noodles, alfredo sauce, Chicken and goat cheese sauce, and spinach.
  19. Repeat 2 times.
  20. Cover with foil and bake 30 minutes.
  21. Remove foil and bake another 15 minutes.
  22. Allow to cool 5-10 minutes before serving.
Recipe by Heather Hollandaise at http://heatherhollandaise.com/2016/06/aip-white-chicken-lasagna.html