PALEO WHITE CHICKEN LASAGNA

They did an awesome job and made mommy proud. We cleaned up while dinner was cooking. Of course, we had to make some fresh squeezed orange juice to go with it.

Yeah, none of that made it to the table. Fresh squeezed is way better than any store bought, even the 100% orange juice. I need to do this more often.

The lasagna was a HIT! My husband loved it, and went back for seconds. I didn’t even tell him that there was absolutely no grains or dairy. Or that he just ate about 3-4 servings of vegetables. Or that he ate goat cheese. And he loved it. I win.

For this Autoimmune friendly, Paleo version of white Lasagna, shredded chicken is mixed with a dreamy herbed goat cheese sauce and layered between sweet potato noodles, spinach, and a cauliflower alfredo. It is so good, everyone will go back for more.

PALEO WHITE CHICKEN LASAGNA

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
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 9×13 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.