Transform your favorite Italian comfort food into a healthy, low-carb masterpiece using Palmini hearts of palm noodles.
KEY INFO
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6
Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
– 9×13 inch baking dish
– Large skillet
– Colander
– Medium mixing bowl
– Cheese grater
INGREDIENTS
For the Base
– 2 cans (15 oz each) Palmini Lasagna Noodles
– 1 lb (450g) ground beef or turkey
– 2¼ cups (560ml) marinara sauce (sugar-free for keto)
For the Cheese Layer
– 15 oz (425g) ricotta cheese
– 1 cup (100g) shredded mozzarella
– 6 tbsp (30g) grated parmesan
– 1 egg
– 2 cloves garlic, minced
METHOD
1. Prep Noodles
Drain and rinse Palmini noodles
Soak in milk for 30 minutes
Pat dry thoroughly
2. Layer Assembly
Preheat oven to 375°F (190°C)
Layer: Palmini noodles → meat → cheese mixture → sauce
Repeat layers twice
Top with remaining mozzarella and parmesan
CRUCIAL TIPS
– Don’t skip soaking the Palmini noodles
– Pat noodles completely dry to prevent watery lasagna
– Let lasagna rest before cutting for cleaner slices
– Use full-fat cheese for best keto macros
STORAGE & VARIATIONS
Macros per serving (6 servings):
Calories: 350 | Protein: 28g | Net Carbs: 8g | Fat: 22g
