Paleo Garlic & Spinach Lasagna

• 1 lb. mild Italian sausage (check ingredients if on Whole30)
• 3 T ghee
• 1 small yellow onion, small dice
• 8 garlic cloves, minced
• 3 tsp sea salt
• 1/2 tsp black pepper
• 1-12oz bag frozen spinach, thawed and drained
• 1-8oz container Kite Hill dairy-free ricotta
• 3 T cassava flour
• 4 C full-fat coconut milk
• 1/8 tsp nutmeg
• 2-12oz bags Palmini hearts of palm lasagna noodles

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1. In a medium skillet on medium heat, add the sausage. Break it apart into smaller pieces and cook until it’s no longer pink. Drain the excess fat and set it aside.
2. In a medium pot on medium-low heat, add the ghee, onion, and garlic. Sauté until the mixture is fragrant and translucent, about 2-3 minutes. Add the cassava flour and whisk for 30 seconds to 1 minute.
3. Slowly stir in the coconut milk while whisking continuously. Add in the nutmeg, sea salt, and pepper. Bring the mixture to a simmer and add in the spinach. Make sure the spinach is fully drained of any excess water, or it will make your cream sauce runny. Remove the pan with the sauce from the heat and set aside.
4. Preheat the oven to 400 degrees.
5. In a 9x13 glass pan, spread a small amount of the cream sauce over the entire bottom of the pan. Top with a layer of the hearts of palm noodles. Spread 1/3 of the sauce over the noodles, followed by 1/2 of the sausage and 1/3 of the ricotta.
6. Repeat this process 1 more time. (noodles, sauce, sausage, ricotta. Add the final layer of noodles, followed by sauce and ricotta.
7. Cover the pan with tin foil and place in the oven—bake for 20 minutes. Remove the foil and bake for an additional 20 minutes. If your cheese isn’t lightly toasted, broil the lasagna for 1-2 minutes.
8. Let the lasagna cool for about 5-7 minutes before serving.