I’ve got a KILLER veggie-packed palmini lasagna recipe that will knock your socks off. It’s even Italian boyfriend approved 👌🏼 I promise you can hardly tell there aren’t actual noodles in here. A couple easy swaps also make this dairy free if you’d prefer.
INGREDIENTS:
1 cup ricotta or dairy free alternative (kitehillfoods has a good one!)
1/4 cup grated parmesan (omit for dairy free)
1 egg
2 tablespoons dried parsley
big handful finely chopped fresh spinach
1 lb ground meat (beef, turkey, bison)
3 hot Italian sausage links, casing removed
1/2 white onion, diced
4 garlic cloves, minced
1/2 red bell pepper, diced
2 cups Italian blend/mozzarella or dairy free alternative, divided into two
1 jar marinara
2 8-oz bags of palmini_official hearts of palm “lasagna”
DIRECTIONS:
Wash and prep your veggies. Preheat oven to 375. Brown the ground meat and sausage together. Transfer to a strainer. In the same pan with the leftover grease/liquid, sauté the onion, garlic, and bell pepper until fragrant. Return the meat to the pan and stir in the sauce. Simmer on low while you prep the ricotta mixture and noodles.
Mix together the ricotta, parmesan, parsley, spinach, and egg plus one cup Italian blend/mozzarella.
Pour the noodles in a strainer. Rinse and pat dry.
Everything’s ready to assemble now! In a shallow casserole dish, layer your ingredients in this order: meat sauce, noodles, and ricotta mixture. Create two layers. Top with the last cup of Italian blend or mozzarella.
Bake for 35 minutes. Finish under the broiler until cheese is well browned (about 4 minutes on high). Let cool 15 minutes. I topped it with some fresh parsley from my garden. Enjoy!
