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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).
Hands-on Overall
Serving size about 200 g/ 7 oz
Nutritional values (per 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
- Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander. Rinse the palmini slices with water and set aside.
- Meanwhile, prepare the Marinara Sauce and the beef.
- 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.
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). 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.
- Sprinkle with about a third of the grated mozzarella cheese.
- Add another layer of palmini slices.
- Top with the remaining beef mixture and sprinkle with another third of grated mozzarella.
- 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.)
- Top with the remaining one third of grated mozzarella and add grated Parmesan cheese.
- 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.
- 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.
Ingredients
- 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
- Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander. Rinse the palmini slices with water and set aside.
- Meanwhile, prepare the Marinara Sauce and the beef.
- 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.
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). 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.
- Sprinkle with about a third of the grated mozzarella cheese.
- Add another layer of palmini slices.
- Top with the remaining beef mixture and sprinkle with another third of grated mozzarella.
- 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.)
- Top with the remaining one third of grated mozzarella and add grated Parmesan cheese.
- 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.
- 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.
Nutrition (per serving, about 200 g/ 7 oz)
Calories503kcal
Net Carbs6g
Carbohydrates8.1g
Protein29.7g
Fat38.8g
Saturated Fat14.2g
Fiber2g
Sugar2.7g
Sodium593mg
Magnesium35mg
Potassium423mg
Detailed nutritional breakdown (per about 200 g/ 7 oz)
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