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Palmini Lasagna Sheet– I recommend buying this with the container or in the can. Look for the links above. Since it’s made entirely of a vegetable, and it’s gluten-free, low-calorie, and low-carb, Palmini is a great way to save calories on the base of your pasta and put them toward a little extra sauce or toppings—if that’s what you’re looking for. Pasta Sauce: For this recipe, I used Rao’s Tomato Basil Pasta Sauce. If you are unfamiliar with Rao’s, they have a great selection of low-carb keto-friendly sauces. Not unless it’s been opened. If opened, Palmini can be stored in a refrigerator for up to three days and no longer than a week. Place in the oven and bake for 20 minutes, until golden brown and bubbly on top. Remove from the oven and let it cool down slightly before serving.
With this keto lasagna bake, we aren’t messing with zucchini slices that take forever to cut and make your zucchini lasagna watery. And nutritionally, Palmini is pretty different from regular pasta. Here's what you get in one serving: Palmini lasagna sheets are made from hearts of palm and are a great low carb alternative to pasta. At 2g net carbs a serving they are also low in calories and fat. They do not have a strong taste and when baked are a good substitute for pasta.
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Turn heat to low and mix in the marinara sauce, parsley, basil & oregano. Allow to simmer for 10-15 minutes then remove from heat. Meal preps– If you are making this Keto Dish as a Meal Prep, I would suggest letting the casserole cool completely and place it into the fridge for a few hours. This will harden the sauce fully and it will be much easier to cut into the appropriate portions. Your standard dried supermarket pasta is made of semolina and durum wheat flour, while Palmini doesn’t have a single white grain in sight. Think of it like zoodles, says Amy Shapiro, R.D. and founder of Real Nutrition NYC, but made with a different veggie. It’s also a good idea to turn the pasta sheets over after a few minutes to help the drying process. On the top add the rest of the mozzarella cheese. (You can add more if you like it with extra cheese.)
Low Carb Lasagna with Ground Beef How To Make Low Carb Lasagna Kitchen Gadgets needed: Lasagna Sheets: Next, mix together the ricotta cheese and eggs. For a keto diet, I choose to use full fat or whole milk ricotta cheese, otherwise, I would use reduced-fat ricotta cheese. Sauce— I recommend my Keto Meat Saucefor a bold, hearty flavor! You can also freeze any extra for future recipes. To save time, you can use low-carb marinara sauce (like Rao's) and browned ground beef or Italian sausage.
How to make Keto Lasagna with Palmini Pasta
Next, spread ½ of the remaining meat sauce, another layer of palmini noodles, the rest of ricotta, ⅓ of the shredded mozzarella, and the rest of the meat sauce.
Optional) Prepare the Palmini lasagna sheets by draining then placing in a bowl with milk and soak for at least 20 minutes. After they’ve soaked, drain again and lay out to dry on paper towels. This is optional but I find helps remove any bitter flavor and also helps soften the sheets.Cheese– as a cheese topping, you can use any hard cheese, parmesan, or even Mozzarella you have grated yourself. Any pre-grated cheese bought from the supermarket contains starches to hold the cheese separate and therefore I always advise you to grate your own cheese. You can even try layering with Ricotta Cheese to get that extra special touch. If you are looking for a low carb or keto lasagna recipe that is super delicious, you are in the right place! Pour the mixture onto the sheet, and using a spatula, spread the mixture evenly throughout the whole sheet. Palmini has the consistency of linguini (a bit shorter) and is smooth like pasta. Do you boil Palmini? Happily, yes this pumpkin lasagna recipe freezes well. I have two portions sitting in my freezer as I type!
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