Palmini Pasta Hearts Of Palm Lasagna Recipe
I’m excited to share a delicious and healthier take on classic lasagna with you using Palmini hearts of palm pasta. This recipe Hearts Of Palm Lasagna is perfect for those looking to cut carbs or try something new in their kitchen. Here’s a little bit more about palmini:
Palmini is made entirely out of hearts of palm. This might sound like a random pasta substitute, but the “noodles” take on 100% of the flavor of any delicious sauce you put on them. So let’s make it creamy, flavorful, and extra cheesy!
You might also like: Easy 5-Ingredient Deconstructed Lasagna, Pumpkin Lasagna Rolls with Spinach, Lasagna Stuffed Spaghetti Squash Boats, or my Sausage + Kale Lasagnette.
Palmini Pasta Hearts Of Palm Lasagna
Why I Love This Recipe
This Palmini pasta hearts of palm lasagna recipe is a game-changer for anyone wanting to try a healthier take on the classic lasagna. With just a few grams of carbs per serving, it fits perfectly into a low-carb lifestyle while providing a satisfying meal packed with flavor.
- Low-Carb Pasta Alternative: Unlike traditional lasagna noodles, Palmini is low in carbs, making it an excellent choice for those watching their carb intake. Each serving provides a low carb way to enjoy classic Italian flavors without the guilt.
- Versatile: I love how versatile this recipe is—top it with parmesan cheese, fresh basil, or any of your favorite pasta toppings, of course!
- Health Benefits: Palmini not only tastes delicious but also packs much-needed nutrients like magnesium from the hearts of palm.
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:
- Prepare Palmini Noodles: Start by draining and rinsing the Palmini lasagna noodles. Place them in a shallow bowl and cover with plain plant milk, letting them sit for 30 minutes. This helps soften them up for the lasagna.
- Make the Filling: Brown the ground turkey in a medium skillet over medium heat with a tablespoon of olive oil. Break up the turkey with a wooden spoon, season with salt and pepper, and cook until no longer pink (about 5-7 minutes). Add minced garlic and cook for an additional minute. Transfer the turkey mixture to a mixing bowl and let it cool slightly.
- Prepare the Cheese Mixture: To the bowl with the turkey, add 2 cups of marinara sauce, ricotta cheese, and chopped basil (reserving some for garnish). Mix everything together well and taste, adjusting seasonings if needed.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Line an 8×8 baking dish with foil and spray with cooking spray to prevent sticking. Add 1/4 cup of marinara sauce to the bottom of the pan. Layer the Palmini noodles evenly, followed by a layer of the turkey mixture, another layer of Palmini noodles, and then a mixture of mozzarella and grated parmesan cheese. Repeat these layers until the dish is full, finishing with a layer of mozzarella and parmesan on top.
- Bake and Serve: Bake the lasagna in the preheated oven for 35 minutes, then broil for an additional 5 minutes until the cheese is golden brown and bubbly. Remove from the oven and let it cool slightly before slicing. Garnish with the remaining basil leaves before serving.
Savvy tips + tricks for the best Palmini Lasagna
- Pat noodles dry – After rinsing, blot the Palmini sheets with paper towels to avoid extra moisture.
- Use a thick sauce – A heartier marinara or meat sauce helps keep layers from getting soggy.
- Let it rest – Give the lasagna 10 minutes to set before slicing for clean layers.
- Cover, then uncover – Bake with foil on, then remove it at the end for that golden brown, bubbly top.
- Add veggies – Stir in chopped spinach or zucchini for extra flavor and nutrition.
FAQs
This recipe is a fantastic choice for those looking to enjoy traditional pasta dishes in a healthier way. Whether you’re new to Palmini or a longtime fan, this hearts of palm lasagna is sure to become one of your favorite foods and favorite meals! It’s packed with flavor, low in carbs, and a delightful twist on the classic lasagna. Give it a try and let me know how you like it!
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Palmini Hearts of Palm 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!
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 helps take the weird taste out.
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!! ❤️
How many calories per serving
Can you prepare/assemble the lasagna ahead of time and bake a few hours later?
Yes I do it. And today I’m pre cooking the whole dish to reheat for supper. I think my left overs are tasty as the original serving.
Do you rerinse and dry the noodles before you assemble the layers?