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.
2poundsShredded Mozzarella Cheesefor dairy-free and paleo, use SO Delicious Mozzarella Shreds or omit it altogether.
Instructions
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.
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.