This Keto Palmini Lasagna is the real deal and the ultimate Italian comfort food! It features low-carb palmini lasagna noodles layered with a delicious meat sauce and has all the cheesy flavors you've come to love in a lasagna. You'll be amazed at how much it tastes just like the real thing, and is sure to become one of your all-time favorites.
I'm not kidding when I call this keto palmini lasagna the real deal!
The only difference between this low-carb lasagna and a traditional lasagna is the noodles.
For this recipe, we use Palmini lasagna noodles, which have a similar taste and texture to wheat noodles, so no one will be able to tell the difference!
It's the perfect meal for family, friends, kids, or a crowd. It's so good no one will ever know it's different than any other lasagna!
❤️ Why You'll Love This Keto Lasagna Recipe: 1) It tastes so close to the real thing you'll want to cry. 2) Is family-friendly and great for a crowd. 3) Can be made ahead of time. 4) Can be made paleo and dairy-free while still tasting great! 5) Is gluten-free, low-carb, and keto-friendly!
Here are the simple palmini lasagna ingredients:
- Avocado Oil: For browning the meat. Use any oil you prefer.
- Palmini Lasagna Sheets: Gluten-free keto lasagna noodles! They are easy to use and taste like the real thing! See the subheading below for substitutions 👇
- Ground Beef: Beef for the meat sauce.
- Breakfast Sausage: Use regular or hot. Adds lots of flavor!
- Garlic: I use canned, pre-minced garlic to make things easier.
- Diced Tomatoes & Tomato Paste: Used for the tomato-based meat sauce.
- Sea Salt, Ground Pepper, Basil, and Parsley: Seasonings.
- Ricotta Cheese: Adds a layer of creaminess. Substitute with cottage cheese if desired.
- Eggs: Helps bind the cheese to the lasagna so it doesn't ooze out.
- Parmesan Cheese And Mozzarella Cheese: Cheesy goodness!
Frequently asked questions
Palmini noodles are a low-carb noodle substitute made from the heart of palm, sourced from palm trees. They have a very similar taste and texture to traditional wheat noodles. However, they have a very slight acidic aftertaste, but it is easily masked by sauce and is mostly diminished if you thoroughly rinse the noodles. I have also read that you can soak them in your milk of choice for 30 minutes to eliminate the acidity, but I have never tried this.
Yes, it does! The only substitute is the palmini lasagna noodles. I think they taste just like traditional noodles, and no one will be able to tell the difference between this version and the original.
Step #1: Brown the beef, sausage, and garlic in a large skillet or Dutch oven.
Step #2: Add the tomato paste, diced tomatoes, salt, pepper, basil, and parsley. Allow to simmer for 45 minutes.
Step #3: Meanwhile, boil the palmini lasagna noodles for 10 to 15 minutes or until desired tenderness. Drain, rinse well, and set aside.
Step #4: In a large bowl, mix the ricotta cheese, eggs, parmesan cheese, and parsley,
Step #5: Layer half of the palmini noodles in a large casserole dish. I use a 9x13 inch casserole dish.
Step #6: Carefully spread half of the ricotta mixture. Be careful not to disrupt the keto noodles.
Step #7: Sprinkle on one-third of the mozzarella cheese.
Step #8: Then, carefully spread half of the meat sauce over the mozzarella cheese. Repeat the palmini noodles, ricotta, mozzarella, and meat sauce layers.
Step #9: Top with the last layer of mozzarella cheese.
Step #10: Bake at 350 degrees, uncovered for 35 to 40 minutes, or until hot and bubbly. Cool at least 10 minutes before cutting.
Other keto lasagna noodles
If you're looking for other keto lasagna noodles besides Palmini noodles, here are a few options:
- 8 Soft And Flexible Keto Tortillas cut into strips. Be sure to make them as thin as possible. If they are too thick, they will be too bready and not taste like noodles. Or use store-bought keto tortillas or wraps. Just be sure they aren't too thick.
- Egg White Wrap, such as Egglife.
- Zucchini Lasagna Noodles (directions below 👇)
- Thinly sliced turkey or ham deli meat (I have not tried this, but I've heard good things about it!)
If using zucchini lasagna noodles, here are the easy steps:
- Slicing the zucchini: Slice the ends off of the zucchini. Holding the zucchini upright (vertically, standing on a sliced end), use a sharp knife to slice down, creating ¼-inch slices. Try to make the slices as uniform as possible.
- To prevent a watery, low-carb lasagna, you'll need to get out the excess moisture. To do this, place the zucchini slices on paper-towel-lined baking sheets. Sprinkle with sea salt and allow to "sweat" in a 200-degree oven for 15 - 30 minutes. Then, blot both sides to remove the excess moisture.
- Dairy-Free Paleo Lasagna: Sub the ricotta and parmesan cheese with my dairy-free almond milk ricotta recipe and dairy-free parmesan cheese substitute. While you can substitute the mozzarella cheese with a non-dairy variety, this is optional. If you use non-dairy cheese, I recommend the SO Delicious brand - it's my favorite!
- Substitute the ricotta for cottage cheese if you prefer.
- Replace the beef with ground chicken or turkey.
Storage and make-ahead
- Store: Keep leftovers in the refrigerator for 2 to 3 days.
- Make-Ahead: Fully assemble the palmini lasagna and keep it in the fridge for up to 2 days before baking.
- Freeze: It can be frozen fully assembled and unbaked (preferred) or after it's been baked for up to three months. To do this, wrap it tightly with plastic wrap, getting as close to the lasagna as possible to keep air out, and then with foil. If it's been baked, wrap it in individual servings first.
- Reheat Frozen Lasagna: Start by letting it thaw in the fridge overnight. Then, set it on the counter while the oven preheats to 375 degrees. Bake, covered with new foil, for 60 to 70 minutes. Remove the foil and bake for 10 minutes so the top browns.
If you’ve tried this Keto Palmini Lasagna Recipe or any other recipe on the blog, please let me know in the comments below!
Keto Palmini Lasagna
- 1 Tbsp. Olive, Avocado, Or Coconut Oil
- 14 ounces Palmini Lasagna Sheets - see post above for substitutions
- 1 pound Ground Beef
- 1 pound Breakfast Sausage - hot or regular
- 4 cloves Garlic - minced
- 28 oz Diced Tomatoes
- 12 oz Tomato Paste
- ½ tsp. Sea Salt
- Fresh Ground Pepper - to taste
- 2 Tbsp. Dried Basil
- ¼ cup Parsley, divided
- 16 oz Ricotta Cheese - Or Cottage Cheese, click link for dairy free ricotta recipe
- 2 Large Eggs - beaten
- ½ Cup Parmesan Cheese - click the link for dairy free recipe
- 2 pounds Shredded Mozzarella Cheese - for dairy-free and paleo, use SO Delicious Mozzarella Shreds or omit it altogether.
- Add the oil to a large pot or skillet and heat over medium-high heat. Add the hamburger meat, sausage, and garlic and cook until meat is browned. Drain off excess fat if desired.
- Add the diced tomatoes, tomato paste, salt, 2 Tbsp. parsley, basil, and fresh ground pepper. Stir together well and simmer, uncovered, for 45 minutes.
- Preheat oven to 350 degrees.
- In a large bowl, add the ricotta or cottage cheese, eggs, Parmesan cheese, and the remaining 2 tablespoons of parsley. Mix until well combined.
- Meanwhile, fill a large pot with water and bring to a boil. Add the palmini noodles and boil for 10 to 15 minutes or until desired tenderness. Drain and rinse well. Set aside.
- Lightly grease a large baking dish. Once the meat sauce is done simmering, assemble the lasagna: Layer ½ of the noodles at the bottom of the baking dish.
- Spoon half of the ricotta or cottage cheese mixture on top and evenly distribute. Cover the ricotta mixture with ⅓ of the mozzarella cheese. Then, evenly spread half of the meat mixture on top of the cheese, being careful not to disrupt the bottom layers.
- Repeat, ending with the remaining meat mixture. Top the lasagna with the remaining mozzarella cheese.
- Bake uncovered for 35 to 40 minutes or until the top is hot and bubbly. Cool at least 10 minutes before cutting.
Add Your Own Notes
- To freeze the lasagna: It can be frozen fully assembled and unbaked (preferred) or after it's been baked for up to three months. To do this, wrap it tightly with plastic wrap, getting as close to the lasagna as possible to keep air out, and then with foil. If it's been baked, you can wrap it in individual servings first.
- To reheat a frozen lasagna, start by allowing it to thaw in the fridge overnight. Then, set it on the counter while the oven preheats to 375 degrees. Bake, covered with new foil, for 60 to 70 minutes. Remove the foil and bake for an additional 10 minutes so the top browns.
- It can also be fully assembled, covered, and kept in the fridge for up to two days before baking.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
adapted from The Pioneer Woman's Lasagna Recipe