Add a medium skillet or saucepan over medium heat on a different burner, and add a tablespoon of fat. Place onions in to begin to caramelize. Salt and pepper the onions while they cook. Once your onions have cooked for about 8-10 minutes, add your mushrooms and cover to help cook your mushrooms.
Now, while your meat and onions/mushrooms cook down, thinly slice your sweet potato/yam lengthwise with a mandolin so you have even strips. If you don’t have a mandolin, just use a sharp knife and thinly slice each slice.
Pull out your 8×8 glass baking dish and layer the bottom of your dish with thinly sliced sweet potato/yam.
In a bowl, mix your coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix. I like that phrase…because I made it up.
Once your meat is done cooking and your onions are beautifully caramelized, beginning your lasagna layering.
Place a scoop full of mushrooms and onions on top of your first sweet potato layer, spreading it out, then place a spoonful of your meat across that first layer.
Then layer another layer of sweet potatoes on top of your onions and meat, and keep on layering. Mushrooms and onions, meat, sweet potato…until you run out of ingredients. The amount of layers you have is all up to you!
Once your layers are finished, pour your coconut milk mixture over your lasagna so it can creep into all the crevices.
Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around your baking dish.
Bake for 30-35 minutes or until your sweet potatoes are completely cooked through.
When your lasagna is done baking, let cool for about 10 minutes.
While the lasagna cools, place one of your skillets over medium heat, add a tablespoon of fat, and add your whisked eggs to make scrambled eggs.
When eggs are cooked through, place them on top of your slightly cooled lasagna.