If you follow my Instagram Story you know that last night I made the BEST Keto Lasagna! Well, you didn’t know it was the best, but now you do.
I didn’t intend for this recipe to be for a Keto Lasagna, it just kind of happened as I had a handful of cans of the Palmini hearts of palm lasagna sheets that I wanted to put to use. I thought about getting fancy but decided to stick to a good ol’ classic meat lasagna. The result was this cheesy & decadent Keto Lasagna, and it tastes eerily just like the real thing.
Keto Lasagna
Ingredients:
- 1 pound grass-fed ground beef (I used 80/20)
- 1 tablespoon olive oil
- 1/2 cup 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
- 2 cups marinara sauce (I used Rao’s Homemade)
- 1 1/2 cup ricotta cheese
- 2 eggs
- 2 cans Palmini hearts of palm lasagna
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- fresh basil for garnish
Directions:
- (Optional) Prepare the Palmini lasagna sheets by draining then placing in a bowl with milk and soak for at least 20 minutes. After they’ve soaked, drain again and lay out to dry on paper towels. This is optional but I find helps remove any bitter flavor and also helps soften the sheets.
- Preheat oven to 350 degrees and lightly grease bottom and sides of lasagna pan with olive oil. Set aside.
- In a large stovetop pan heat olive oil to medium, then add the diced onions and garlic. Cook for 3 minutes.
- Add ground beef and season with salt and pepper. Break up and combine well with the onions, and cook until browned.
- Turn heat to low and mix in the marinara sauce, parsley, basil & oregano. Allow to simmer for 10-15 minutes then remove from heat.
- In a medium bowl combine ricotta cheese and eggs.
- To assemble the lasagna: start with 1) a bottom layer of the Palmini lasagna sheets 2) layer of meat sauce 3) layer of ricotta mixture 4) Palmini lasagna sheets 5) meat sauce 6) half of the parmesan & mozzarella cheese 7) Palmini lasagna sheets 8) ricotta mixture and remaining parmesan & mozzarella cheese
- Bake for 30 minutes at 350 degrees, then turn heat to 425 for another 10 minutes, or until the top of the lasagna is beginning to brown and bubbling on the sides
- All cool for about 10 minutes before cutting & serving
I’ll be honest – I was a bit nervous about how this would turn out. I’ve cooked with the Palmini hearts of palm linguine before, but I wasn’t sure how it would translate in a classic dish like lasagna. While the pasta was definitely a bit on the firmer side, I actually loved that, and it lended to a great hearty dish.
As always if you make this Keto Lasagna or any of my other recipes, be sure to tag me on Instagram @hungry.blonde so I can see how it turned out! xoxo GG
You might also like:
Cheesy Buffalo Chicken Dip
Grain-Free Chicken Nuggets
Keto Creamy Pasta
Slow Cooker Gnocchi Minestrone
Thanks for this recipe; I WILL be making it. I just checked and my local Walmart has both the Palmini and Rao’s products. I live in a small city where most everything has to come from a larger city or online. So happy to be able to purchase locally and cook right away.
Oh, that’s great! Hope you like it, let me know what you think 🙂
What size pan?
What size pan and do you have the macros?
I made in a 5×7 pan. Actually, I made 2 5×7 pans. I did not use a full can of the palmini. The slices fit perfectly only . Only needed 4 per layer.
Does almond milk work?
Why did you soak in milk? I have a few cans of these and am going to make lasagna soon.
Be sure and do it. It takes the woody taste out and softens them some.
I’m not seeing the carb count anywhere?
In the oven now, so excited to see how this turns out😍
How many does this really serve? I made it in 2 5×7 pans and froze 1 pan. If the single pan should serve 4, they are huge servings.
Thanks for the recipe. I’m going to do this tomorrow. Your pics look wonderful!
This recipe is amazing! My boyfriend was not planning on even eating this while I was making it (he doesn’t care for health foods) but he ended up loving it and cleaned his plate! I made it with ground chicken Instead of beef for lower calories. I also made half with the Palmini soaked in milk and half without just to see if it made a difference and I really couldn’t tell much of a difference! Thanks so much for this great recipe!
Would love the macros for My Fitness pal, if made according to your recipe..I made it last night for the second time, and it is delicious! I only had one can of the Palmini lasagna sheets, and made it in a 9×12 pan, and cut into 12 servings,, ate one serving, and froze the rest in individual baggies for future.
I saw this and couldn’t wait to make it! My local sprouts was out of the lasagna so I had to order it on Amazon and received it today. I made it today and I’m going to bake it tomorrow. I’ll let you know how it does after sitting for 24 hours in the fridge. I’m thinking it might make the noodles even more tender. (I did soak them in milk today)Thank you!!
I always boil the linguini in broth to my liking. Thinking I will do the same for my first-time lasagna.
So the noodles were not a soft consistency like regular noodles. My daughter made it and said she boiled them for about 20 minutes until they felt soft and that they were much better than when I made it. I will do that next time. It was delicious except for the feel of the noodles and I wouldn’t change a thing.
This lasagna recipe is outrageous. I cannot eat pasta as I’m diabetic so I thought I would try it. A bit leery about trying it but my girlfriend said she made a lasagna with hearts of palm noodles. I did soak the noodles and then used ground turkey in place of ground beef. My husband said if I hadn’t told him they were heart of palm noodles he would never have known. I did not find the noodles anything but perfectly tender after soaking them for 30 minutes. It has been years since I’ve been able to eat lasagna and this is definitely a repeat it was SO good. Thank you Gracie for the best low carb lasagna recipe ever!
Well obviously the next time I make this I will have to do the carb count on everything (We low-carb/Keto people are spoiled when most of the recipes show this). But it is so worth making! I followed instructions except I just soaked the sheets in water for 20 minutes. And it worked fine. The “pasta” came out al dente which is the way I like it. I have made this twice so far.
This is in tonight’s menu 🙂 Has anyone tried freezing the leftovers? Think it will freeze ok, texture wise?
What size is your “lasagna pan”? My pan was 8×8 but I seemed need to need the full recipe amounts. Also any macros yet on your recipe? Thanks. Making it for the first time tonight.
I used an 8×8 pan. I don’t add macros to my recipes but should be do-able using an online calculator!