1/2 cup olive oil
2 cans of artichoke hearts in brine finely chopped (remove any tough outside petals are they don’t soften up when cooked)
4 cups of whole baby spinach firmly packed
2 cups mushrooms (I like to use a mushroom mix. Kroger has
containers of mixed mushrooms)
1 bunch of green onions chopped
½ Tsp. pink Himalayan salt
1 Tsp. black pepper
½ Tsp fresh thyme
1 Tbsp. fresh rosemary (finely chopped)
1 can coconut milk (full fat)
1 large container of ricotta cheese
2 large free range or pastured eggs
1 cup of basil pesto (you can purchase this in a jar or you can make it fresh yourself)
1 Tsp. garlic powder
1 Tsp. paprika
½ cup Parmesan cheese (an additional amount to sprinkle over the top of the lasagna)
Zest of 1 lemon
1 large sweet potato ( I use a mandolin to make very thin slices of the sweet potato)
Preheat oven to 375 degrees. Spray a 9X13” baking dish with olive oil.
Using a large nonstick skillet heat ½ of the olive oil over medium heat (add more olive oil as needed during cooking process).
Sauté the chopped artichokes, spinach, chopped green onions and chopped mushrooms (stir often and cook until tender).
Add the salt, pepper, thyme, rosemary and lemon zest and cook an additional 5 to 10 minutes until fragrant.
Add the coconut milk and reduce the heat to low and simmer until the mixture starts to thicken.
Combine the ricotta cheese, slightly beaten eggs, basil pesto, garlic powder, paprika and ½ cup of parmesan cheese and set aside.
Take the prepared baking dish and layer ½ cup of the mushroom mixture to start the layering. Next a layer of the thin sliced sweet potato noodles. Top with a layer of the cheese mixture. Continue layering in this order finishing with a layer of cheese mixture last sprinkle with additional parmesan cheese
Cover with foil and bake for 45 minutes. Remove the foil after 45 minutes and cook an additional 20 to 30 minutes or until the top of is nice and brown.
Remove from the oven and let it rest for at least 20 minutes before serving.