Keto Lasagna

1 hr 20 min + 20 min soak (optional)

A classic meat lasagna made with hearts of palm pasta sheets instead of wheat noodles, layered with seasoned ground beef, ricotta, and melted cheese.

prepPreheat oven to 350°F / 175°C
prepLightly grease bottom and sides of lasagna pan with olive oil
prep(Optional) Soak Palmini lasagna sheets in milk for 20 min, drain, and lay on paper towels to dry
1 tablespoon olive oil	Heat oil, cook onion & garlic 3 min	Add beef, season, brown	Stir in marinara, herbs; simmer 10–15 min	Assemble layers in pan	Bake 350°F / 175°C, 30 min	Increase to 425°F / 220°C, bake 10 min until browned & bubbling	Cool 10 min, garnish & serve
1/2 cup / 120 ml onion, diced
1 tablespoon minced garlic
1 pound / 450 g grass-fed ground beef (80/20)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
3/4 teaspoon dried oregano
2 cups / 480 ml marinara sauce
1 1/2 cup / 360 ml ricotta cheese	Combine ricotta & eggs
2 eggs
2 cans Palmini hearts of palm lasagna sheets
1/4 cup / 25 g grated parmesan cheese (for layer 6)
1 cup / 100 g shredded mozzarella cheese
1/4 cup / 25 g grated parmesan cheese (for layer 8)
fresh basil for garnish

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