Keto Lasagna
1 hr 10 min
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 | |||||||
| 450 g grass-fed ground beef (80/20) | Heat oil, cook onion & garlic 3 min | Add beef, season, brown & break up | Stir in marinara, herbs & oregano, simmer 10–15 min | Layer: sheets, sauce, ricotta, sheets, sauce, cheese, sheets, ricotta & cheese | Bake 350°F / 175°C, 30 min | Bake 425°F / 220°C, 10 min until browned & bubbling | Cool 10 min, garnish with basil & serve |
| 1 tablespoon olive oil | |||||||
| 120 g onion, diced | |||||||
| 1 tablespoon minced garlic | |||||||
| 1 teaspoon salt | |||||||
| 1/2 teaspoon pepper | |||||||
| 1 tablespoon fresh parsley, chopped | |||||||
| 1 tablespoon fresh basil, chopped | |||||||
| 3/4 teaspoon dried oregano | |||||||
| 480 ml marinara sauce | |||||||
| 340 g ricotta cheese | Combine ricotta & eggs | ||||||
| 2 eggs | |||||||
| 2 cans Palmini hearts of palm lasagna sheets | Soak Palmini sheets in milk 20 min (optional) | ||||||
| 25 g grated parmesan cheese (for middle layers) | |||||||
| 115 g shredded mozzarella cheese (for middle layers) | |||||||
| 25 g grated parmesan cheese (for top) | |||||||
| 115 g shredded mozzarella cheese (for top) | |||||||
| fresh basil for garnish | |||||||
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