Hearts Of Palm Lasagna

This keto and dairy free lasagna is so good you won’t believe it’s keto and dairy free!

My husband often refers to himself as Garfield because he loves lasagna so much. We don’t like to eat a lot of carbs during the week, especially super refined ones, so when I saw these @palmini_official lasagna sheets I knew I HAD to make this for him!

If you missed the memo, I’m obsessed with the hearts of palm pasta. It’s actually the best replacement I’ve found for pasta and it’s sooo healthy too! The sheets were so much better than using zucchini. It’s not too watery and really tastes like a noodle. I soaked mine in almond milk for 30 mins to soften but that’s not totally necessary.

Here’s how you make it.

Ingredients:

• 1-2 packs @palmini_official lasagna sheets

• 1 lb grass fed ground beef

• 1 onion diced

• 3 cloves garlic minced

• 2 cups @raoshomemade marinara

• 1 package @kitehillfoods almond ricotta

• 2 cups spinach

• 1 egg

• 2 tablespoons dried basil

• 2 tablespoons dried oregano

• 1 tablespoon parsley

• 1 tablespoon olive oil

• 1-2 cups @parmelacreamerymozzarella

Instructions:

• Heat oven to 350. Soak lasagna sheets in almond milk for 30 mins - optional. Heat the oil in a pan on medium and sauté the onion and garlic until soft. Add the beef and break up/cook until brown. Add the marinara, parsley and 1 tablespoon each of basil and oregano. Simmer for 10-15 mins.

• Mix the ricotta, egg, spinach, and remaining seasonings in a bowl. When ready to assemble layer the lasagna sheets, meat sauce, ricotta, sheets, meat sauce, ricotta, sheets, and top with mozzarella. Bake for 30 minutes and broil for 5-10 minutes or until cheese is melted and slightly brown. Enjoy!