This delicious Italian favorite can still be part of your regular meal rotation while staying low carb or keto with this easy pasta switch without any zucchini.
Course: Main Course
Keyword: keto, low carb
Author: Stephanie Miller
1lbground beef or ground turkeylower fat content if not following keto diet
1 tbspOlive Oil
1jarFavorite Spaghetti Sauce or Marinara
15ozRicotta cheeselow fat if not doing keto diet
2cansPalmini Hearts of Palm Lasagna
3cupsShredded Mozzarella cheese
Fresh basil for garnish
Prepare the Palmini lasagna by draining and immersing in a bowl of milk. Soak for 30 minutes.
Place Palmini strips in a single layer on paper towels to allow to dry.
Preheat oven to 350°F.
Place chopped onions into a saute pan to cook until translucent or lightly browned.
Next, add ground beef or ground turkey with Italian seasonings, salt and pepper until cooked through.
Add marinara or spaghetti sauce until heated through. Reserve about ¼ of a cup of the sauce for later.
In a bowl, mix together Ricotta cheese, parmesan cheese and eggs.
Using the reserved sauce, begin to assemble the lasagna by spreading a light layer of the sauce on the bottom of the lasagna pan.
Layer the ingredients: Palmini strips, meat sauce, ricotta mixture, mozzarella cheese, and repeat once more. Then, end with another layer of Palmini sheets, meat sauce mixture, and a generous amount of mozzarella cheese.
Allow to bake at 350°F for about 30 min or until all sides are bubbly.
Turn the broil on and finish up the lasagna by browning to top for about 10 min. Keep a close eye on it!
Top the lasagna with chopped basil for garnishment.
Allow to cool for about 10 min before cutting and serving.
Make sure to allow the Hearts of Palm pasta to soak and dry well before layering.