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Keto Palmini Lasagna

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Palmini is a new keto-friendly ingredient that I've recently been experimenting with. I first shared this super simple Palmini Bolognese that we loved (and you did too based on the Instagram pics!) and so I knew it would be a hit!

These lasagna sheets are grain-free because they are made with hearts of palm, a versatile low-carb vegetable that is perfect for making all sorts of pasta dishes. Depending on the portion size, this meal makes 2 large two-meal-a-day (TMAD) style meals or up to 5 regular meals.

Just like my Palmini Bolognese, I kept this recipe as simple as I could, with only five ingredients. You could optionally add a layer of ricotta and herbs or keep it simple like I did.

You'll only need a can of Palmini, ground beef, marinara sauce, shredded mozzarella and parmesan. That's it! You can either make my easy Marinara Sauce in just 5 minutes, or use any sugar-free store bought pasta sauce.

If you like this recipe, let me know and I'll share more keto meals with palmini!

Do you live in the UK? This is where I get my Palmini from (no affiliation).

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Hands-on Overall

Serving size about 200 g/ 7 oz

Allergy information for Keto Palmini Lasagna

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, about 200 g/ 7 oz)

Net carbs6 grams
Protein29.7 grams
Fat38.8 grams
Calories503 kcal

Calories from carbs 5%, protein 24%, fat 71%

Total carbs8.1 gramsFiber2 gramsSugars2.7 gramsSaturated fat14.2 gramsSodium593 mg(26% RDA)Magnesium35 mg(9% RDA)Potassium423 mg(21% EMR)

Ingredients (makes 5 servings)

  • 1 can palmini lasagna sheets, drained (225 g/ 8 oz)
  • 500 g ground beef (1.1 lb)
  • 1 1/4 cups Homemade Marinara Sauce, 1 recipe (300 ml/ 10 fl oz)
  • 1 1/2 cups grated mozzarella cheese (170 g/ 6 oz)
  • 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)

Instructions

  1. Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander.
  2. Rinse the palmini slices with water and set aside. Keto Palmini Lasagna
  3. Meanwhile, prepare the Marinara Sauce and the beef.
  4. Place the ground meat in a cast iron skillet or a non stick pan. (If using cast iron, add a few tablespoons of water.) Cook over a medium-high heat until browned and opaque, for about 10 minutes. Add the Marinara Sauce and cook to heat through. Take off the heat. Keto Palmini Lasagna
  5. 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional)
  6. Lay the palmini slices in a single layer on the bottom of a medium sized deep tray (I used a 20 x 30 cm/ 8 x 12 inch tray). Add half of the prepared meat mixture and evenly spread on top. Keto Palmini Lasagna
  7. Sprinkle with about a third of the grated mozzarella cheese. Keto Palmini Lasagna
  8. Add another layer of palmini slices. Keto Palmini Lasagna
  9. Top with the remaining beef mixture and sprinkle with another third of grated mozzarella. Keto Palmini Lasagna
  10. Add the remaining palmini slices. (Note: I was 2 slices short so I opened another can but you can just spread them out more and use one can.) Keto Palmini Lasagna
  11. Top with the remaining one third of grated mozzarella and add grated Parmesan cheese.
  12. 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. Keto Palmini Lasagna
  13. Optionally, sprinkle with some fresh basil and serve warm. This keto palmini lasagna can be stored in the fridge for up to 4 days or freezer for up to 3 months. Keto Palmini Lasagna

Ingredient nutritional breakdown (per serving, about 200 g/ 7 oz)

Net carbsProteinFatCalories
Lasagna Sheets (Palmini)
1.2 g0.6 g0 g12 kcal
Beef, minced (ground), raw, grass-fed
0 g17.2 g20 g254 kcal
Marinara sauce
2.6 g0.7 g9.8 g101 kcal
Mozzarella cheese (low moisture, for pizza)
1.9 g8.1 g6.7 g100 kcal
Parmesan cheese
0.3 g3.2 g2.3 g35 kcal
Total per serving, about 200 g/ 7 oz
6 g29.7 g38.8 g503 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (14)

I've used these noodle before but like them better after boiling for about 5 minutes.  I find they are softer and not as chewy as right out of the can.  Also leftovers get softer in the frig while soaking up the sauce.

Reply

The sheets are indeed a little sturdier than the thinner noodles so I can see why some people may want to boil them first. Thank you for sharing!

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I just put my lasagna together and added ricotta cheese! It looks amazing and can’t wait to try it. I have eaten the Palmini  noodles and love them! More to come!

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Glad you enjoyed! This is for sure my absolute favourite lasagna. And even better with ricotta 😊

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When I say this was delicious that’s an understatement and I felt guilty thinking can I really have this and know this is a low carb meal... yes I can!!!

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This is for sure the best comment I read today!

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Has anyone tried this including ricotta cheese? Would it make it too wet, do you think? I also love adding in mushrooms to my (occasional)  non keto lasagna. I know both things would increase the carb count, but for me personally it would be minimal enough to be acceptable.

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Ricotta is even better if you can add it. I kept this simple and wanted to use just a few ingredients but I think a pack of ricotta (8 oz) mixed with one egg, garlic, salt, some grated parmesan and chopped herbs would be an upgrade 😊

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I ended up trying it out last week, before I got a response. It was amazing, and there was so much left over that I ate it for lunch for the next 3 days. Lol. Family consensus on the Palmini noodles- my not picky teen son and I liked it really well. Of course, he'll eat almost anything I give him and he enjoys most of my cooking. My picky husband and daughter weren't fans, but they did like it better than when I use zucchini or eggplant. I'll call it a win! Lol. I don't do lasagna very often, but when I get a craving for it (I am Italian, after all LOL) I absolutely have to make it.
Thanks for this!

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Oh yes, I'm sorry, this has been such a busy month for us with app updates and a new book coming out in March. Sometimes it takes time for me to go through all the lovely comments!
I think that the fact they liked it more than zuchini/eggplant os a good indication! I like eggplant but I can see why "non keto" people don't as it doesn't taste like pasta 😊 Palmini is better as the texture is more sturdy.

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Made this today. Sauce is super yum; this time I added some fresh grated nutmeg to the sauce (from a NYT Bolognese recipe) and it really added a nice touch. Thanks for the intro to Palmini. I adore the versatility.

Reply

Thank you Kristin! I'll try adding a pinch of nutmeg next time 😊

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Martina, is Palmini available in UK too? Do you recommend any other brands for UK?

Reply

It is! It's a bit more expensive on Amazon so I get them from here for now: http://mydiet-shop.co.uk (also added clickable link in the post intro)
I get the 6-pack as it's best value. This is where I also get my allulose from 😊

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