if you’re cooking this weekend make sure this Palmini Pasta Hearts of Palm Lasagna is on your menu!
Palmini is made wholly of hearts of palm – which might sound like a random pasta substitute but the “noodles” take on 100% of the flavor of any dreamy sauce you put on them. So let’s make it creamy, flavorful and extra cheesy!
Palmini Hearts of Palm Lasagna
Noodles made from hearts of palm make for the perfect low-carb pasta substitute in this skinnied version of rich lasagna!
Ingredients
- 2 15-oz. cans Palmini Hearts of Palm Lasagna noodles
- 1 cup plain unsweetened plant milk
- 1 lb. ground turkey
- 2 cups marinara sauce plus 1/4 cup for pan
- 1 15-oz. container part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 6 tbs. grated parmesan cheese
- 2 cloves garlic minced
- 1 handful basil leaves chopped
- olive oil
- salt and pepper
Instructions
- Start by draining + rinsing Palmini lasagna noodles. Place them in a shallow bowl and cover with plain plant milk, letting sit for 30 mins.
- Make lasagna filling by browning ground turkey: in a medium skillet over medium heat, heat 1 tbs. olive oil then add turkey, breaking up with wooden spoon. Season with salt and pepper then cook until no longer pink, about 5-7 mins before adding minced garlic. Cook another minute then add to mixing bowl to let cool.
- Into the same bowl add 2 cups marinara, the container of ricotta and basil, reserving a few leaves for serving. Mix together and taste, adjusting seasonings if needed.
- In an 8×8 pan covered in foil and sprayed with cooking spray, add 1/4 cup marinara to bottom. Then place down your first layer of Palmini; I used 8 pieces each layer. Add an even layer of turkey mixture on top, then another layer of Palmini. Top with 1/4 cup mozzarella and 2 tbs. grated cheese.
- Repeat layers: Palmini, turkey mix, Palmini, cheese mix until pan is full. Top layer should be mozzarella and parm!
- Bake at 375 for 35 minutes, then broil for 5 for cheese to become golden brown. Top with remaining basil. Let cool before slicing and serving!
Tried this recipe?Share with others how it was!
Why do you need to soak it in a milk?
Hi Kathryn! Thanks for your question. Soaking the palmini noodles in milk helps neutralize their briny flavor, but it is not necessary.
Just boil the Palmini for 5 mins. Softens it and takes the brine taste away.
that’s a great tip! thank you Jill!
It turned out delicious! I rinsed the palmini and sliced them into smaller pieces for easier eating for the little ones. I also boiled it for 5 minutes. (Great tip! It did remove the briny taste.) I also added a layer of sauteed spinach for some extra vegetable. Thanks for the great recipe.
Thank you so much Denise!
First time trying Palmini & was not disappointed with this recipe!! Absolutely delicious!! I didn’t have any ricotta so had to make an alternative (coconut milk & almond flour) & as I follow Paleo AIP I used homemade no-mato sauce ( no tomatoes, made with beets) which both worked great! Recipe is definitely going to made again many times!! ❤️