Heat the oil in a pan on medium and sauté the onion and garlic until soft. Soak lasagna sheets in almond milk for 30 mins - optional. I soaked mine in almond milk for 30 mins to soften but that’s not totally necessary.ġ-2 cups oven to 350. It’s not too watery and really tastes like a noodle. It’s actually the best replacement I’ve found for pasta and it’s sooo healthy too! The sheets were so much better than using zucchini. If you missed the memo, I’m obsessed with the hearts of palm pasta. We don’t like to eat a lot of carbs during the week, especially super refined ones, so when I saw these lasagna sheets I knew I HAD to make this for him! My husband often refers to himself as Garfield because he loves lasagna so much. This keto palmini lasagna can be stored in the fridge for up to 4 days or freezer for up to 3 months.This keto and dairy free lasagna is so good you won’t believe it’s keto and dairy free! Optionally, sprinkle with some fresh basil and serve warm.Remove from the oven and let it cool down slightly before serving. Place in the oven and bake for 20 minutes, until golden brown and bubbly on top.Top with the remaining one third of grated mozzarella and add grated Parmesan cheese.(Note: I was 2 slices short so I opened another can but you can just spread them out more and use one can.) Top with the remaining beef mixture and sprinkle with another third of grated mozzarella.Sprinkle with about a third of the grated mozzarella cheese.Add half of the prepared meat mixture and evenly spread on top. Lay the palmini slices in a single layer on the bottom of a medium sized deep tray (I used a 20 x 30 cm/ 8 x 12 inch tray). Add the Marinara Sauce and cook to heat through. (If using cast iron, add a few tablespoons of water.) Cook over a medium-high heat until browned and opaque, for about 10 minutes. Place the ground meat in a cast iron skillet or a non stick pan.Meanwhile, prepare the Marinara Sauce and the beef.Rinse the palmini slices with water and set aside. Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander.1/ 2 cup grated Parmesan cheese (45 g/ 1.6 oz).1 1/ 2 cups grated mozzarella cheese (170 g/ 6 oz).
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