Recipes and Food
Palmini “Noodles” Lasagna Recipe
Move over, spaghetti squash — there's a new "pasta" in town. When my friend Lola gushed over Palmini noodles, I knew I had to try them. Lola is one of those discerning people who takes her food swaps seriously. As she’s told me repeatedly, “Mashed cauliflower does not taste like mashed potatoes, so do not tell me that it does.” Noted.
But, she said these were different. “I eat a low-carb lifestyle, so I wanted something that had the firmness of a noodle, with a similar texture and consistency, without sacrificing the quality. This tastes like the real thing — actual pasta — while giving me that sense of comfort that Italian dishes tend to produce." If there’s anyone I trust with my taste buds, it’s Lola, so off to the grocery store I went in search of her recommended brand, Palmini.
Palmini “noodles” are made from 100% hearts of palm, a vegetable harvested from the core of certain palm trees. According to Healthline, hearts of palm are high in antioxidants, loaded with potassium, and low in calories, carbohydrates, and fat. This swap is an excellent choice for those with gluten intolerance or in need of a sugar-free substitute. But, what about the taste?
Heart of palm is similar to an artichoke heart. It has a soft texture that still gives a satiating snap, which is why it’s an ideal pasta alternative. From the Palmini brand, there is spaghetti, linguini, rice, and mashed hearts of palm, but perhaps the most exciting and craveworthy "noodle" is the lasagna noodle. These cook up much better than other vegetables because they go from package to oven without any additional prep (no cutting and roasting necessary as there is with eggplant or other noodle alternatives). A simple rinse in water and a brief time on the stovetop will give you a hearty dish that resembles your favorite Italian comfort food. Truthfully, even your mama will be proud of the results.
Lola and I both used our own lasagna recipes, and the results were delectable dishes that our husbands raved about. My one additional suggestion is to pat down the noodles with a paper towel to help remove any excess water. Otherwise, chef’s kiss and two thumbs-up!
If you do not have your own, find Palmini’s lasagna recipe below.
- 13 x 9 baking pan
- 2 cans of Palmini Lasagna
- 2 large eggs
- 1 ½ cups ricotta
- 1 lb ground beef
- 2 cups marinara sauce
- 1 cup diced onions
- 2 tbsp. parsley
- 1 tbsp. basil
- 1 tbsp. oregano
- 1 tsp. nutmeg
- salt and pepper
- ½ cup parmesan cheese
- 1 cup mozzerella, (or provolone)
Preheat oven to 400 degrees.
Sauté diced onions, ground beef, and minced garlic, — with preferred amount of salt and pepper — in a large skillet over medium heat until browned.
Reduce heat and add half of the parsley along with the basil, oregano, and marinara sauce to the skillet. Mix well and let the meat sauce simmer while stirring occasionally.
In a large mixing bowl, mix ricotta cheese and the rest of the parsley with nutmeg and the eggs.
Take Palmini Lasagna Sheets and drain the water before rinsing thoroughly.
In a lightly greased pan, layer the Palmini Lasagna Sheets. Then, add an even layer of the meat sauce, followed by the ricotta cheese mixture. Repeat the process.
Top with a final layer of ricotta cheese, mozzarella or provolone, and parmesan cheese.
Bake in oven at 400 degrees for 20 minutes.
Let cool and serve.