AIP Lamb & Rutabaga Lasagna

Updated: Aug 22, 2019

Ground lamb, slices of roasted rutabaga, veggies, creamy pumpkin alfredo sauce and AIP cheese💕

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Ingredients:

2-3 Rutabagas, peeled and sliced thin with a mandolin or food processor if possible, or as thin as you can get by hand.

Salt and avocado or refined coconut oil for roasting


1 recipe of your favorite AIP cheese. I think THIS one shredded would be fantastic in this recipe! THIS one melted would be really good too!!!


1 lb ground lamb (Wholefoods has very good lamb, but for a better price you can also get it HERE!)

1/4-1/2 medium onion, minced

2 cloves fresh garlic, minced

juice of 2 lemon wedges

1 tsp salt

2-4 T fresh sage, minced

2 T fresh chives, minced

12 oz of my AIP Pumpkin Alfredo sauce (Or you can sub your favorite AIP Marinara or Alfredo sauce recipe here)


4-6 cups leafy green vegetable of your choice- spinach, kale, arugula, chard, etc

1/2 c water or stock for cooking veggies

1T Refined coconut oil or Paleo Butter for cooking veggies


Optional: 1/2 c raw green plantain (see notes)


Directions:

Place the thin-sliced rutabaga on a broiler pan, drizzle with oil and lightly salt.

Roast in oven at 450 degrees until starting to bubble and brown, flip and roast the other side until browned. I don't have an exact time for this, keep a close eye on it and just go by color. You can see the color and crisp in the video tutorial. Set them aside when done.


Add the lamb to a skillet and cook until almost all the pink is gone. Drain excess fat, then add onion, garlic, and 1 tsp salt. Sautee about 4-5 minutes, until onion is soft and lamb is cooked through. Stir in the lemon juice, sage, chives and pumpkin alfredo sauce. Set this mix aside.


Using the same skillet you used to cook the lamb (less dishes to wash!) add your leafy green veggies, 1 T oil or Paleo Butter and 1/2 c water or stock.

Cook until the veggies are wilted and softened but still bright green. Set aside.


Assemble:

Layer the bottom of a square casserole dish with roasted rutabaga slices.

Add 1/2 of the ground lamb alfredo mix.

cover with 1/2 of the sauteed veggies...


Add another layer of rutabaga slices,

The remainder of the lamb mix, and

The rest of the veggies.


Now add a nice healthy amount of AIP cheese of your choice, to cover the top and maybe a little extra to melt on through! You could also add some to each layer of the lasagna, but I find the creamy alfredo is enough on the inside.


Set in the oven under the broiler until the cheese softens/melts/starts to brown and all ingredients are heated through. Cover with loose foil if cheese browns before the rest is serving temperature.


NOTES:

It doesn't hold together in a perfect square when you dive into it straight out of the oven- and that's okay, call it tossed lasagna and carry on enjoying the deliciousness!😄


If you want it to stick together in a nice neat square when you serve it:

Puree the 12 oz of pumpkin alfredo with about 1/2 cup raw green plantain. Use this to mix into the beef before starting to layer the lasagna. The plantain will act like egg to bind everything.

You will need adjust baking time to about 45 minutes at 450 degrees, using a loose foil covering for the first 35 minutes to prevent the top from over browning.


Enjoy!!💕


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As seen on Phoenix Helix's Recipe Roundtable #281

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