Keto Dairy Free Lasagna

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 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 Palmiini lasagna sheets

• 1 lb grass fed ground beef

• 1 onion diced

• 3 cloves garlic minced

• 2 cups Rao’s marinara

• 1 package Kite Hill 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 Parmela Creamery mozzarella

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!