About
After going to Low Carb and Keto, lasagna is one of those dishes you sorely miss. You no longer have to miss out on lasagna thanks to palmini pasta! Palmini is made from hearts of palm and, when cooked, has a similar texture to cooked pasta noodles. Palmini noodles are layered with garlicky tomato sauce, melty mozzarella cheese, and fatty ground beef. The entire dish is topped with more cheese and then baked in the oven until everything is hot and melted. This is an excellent dish for meal prepping as it can be cut into squares and easily accounted for if counting calories or macros.
What other ingredients can I add to lasagna?
It would change the macros (so calculate this separately), but you could add ricotta cheese to the layers. Other ingredients that would add no calories would be fresh chopped parsley, and basil added to each layer.
Where can I find palmini noodles?
You can purchase Palmini noodles on large online retailers like Amazon.
How are palmini noodles cooked?
If you prefer a softer texture, palmini noodles can be boiled for 3-4 minutes before being layered into a lasagna. However, if you like some texture, the noodles can be added directly into a lasagna with no prior cooking (which makes the lasagna building process quicker).
What can I serve with Keto Palmini Lasagna?
Serve this lasagna with other Keto Italian recipes like Low carb Italian Mozzarella Sticks
Ingredients
- 2 lb beef ground 85% lean 15% fat raw
- 1 teaspoon coarse kosher salt by morton
- 3 clove garlic
- 1 tablespoon extra virgin olive oil
- 5 clove garlic
- 28 ounce organic crushed tomatoes by full circle
- 1 ¼ teaspoon coarse kosher salt by morton
- 36 ounce lasagna sheets by palmini
- 4 cup mozzarella
Instructions
- Preheat an oven to 350 F. Drain the palmini sheets over a sink using a colander. Rinse them well and shake off as much excess water as possible.
- Start by browning the ground beef. Break up the clumps of the ground beef as they are cooking to make smaller crumbles. If using 85% ground beef as this recipe has suggested, you do not need to add additional oil to the pan.
- Once the meat is halfway cooked, grate in three garlic cloves and add 1 tsp kosher salt. Continue to cook until thoroughly browned. Turn off the heat and keep the beef in the skillet.
- Next, make the garlicky tomato sauce. Heat a medium-sized saucepan over medium-high heat. Once hot, add in 1 tbsp olive oil and swirl the pan. Add in five smashed garlic cloves (you can smash the garlic with the side of a knife).
- Cook for 30 seconds and then add the crushed tomatoes to the pan. Stir well and cook for 5-6 minutes to allow the flavors to mingle. Turn off the heat and leave the sauce in the pan.
- You can now start to assemble the lasagna. Start by adding a small layer of tomato sauce at the bottom of a 9” x 13” pan.
- Add in 12 palmini sheets arranged side by side on top of the tomato sauce.
- Add in ⅓ of the ground beef and top with a thin layer of cheese. You will want to divide the cheese in half. Use half of the amount of cheese to divide into the layers and the other half entirely for the top.
- Repeat until you end with a palmini noodle layer, and then add a final layer of sauce on top and the 2 cups of cheese.
- Place a piece of parchment paper on top of the casserole dish and then a layer of tinfoil. Bake for 45 minutes or until the sauce is bubbling.
- Allow cooling slightly before cutting and serving. Cut into 12 squares.
Nutrition Facts
- Servings: 12
- Calories: 325.8kcal/822.0kJ (per serving)
- Fat: 20.5g (per serving)
- Carbs: 13.1g (per serving)
- Protein: 24.4g (per serving)
