I wanted to start out by asking how everyone is doing right now? I know it’s a crazy time and I have hesitated posting recipes. However, this is as good time as any, to make sure you all are armed with good food while we’re “stuck at home”. If you’re reading this post after the coronavirus pandemic, then my hope is that you/family pulled through health-wise and financially!!! Onto the Paleo Lasagna {using Palmini} recipe!
I’m sure at this point, you can find many ways to make lasagna without dairy and/or grains. I have made it with eggplant, zucchini and even romaine lettuce. BUT this Paleo Lasagna {using Palmini} has got to be the most traditional tasting lasagna I have ever made!
What is Palmini? Ok – I’ll link it HERE but it’s basically hearts of palm, cut into slices to resemble lasagna noodles. They aren’t quite as long or wide so you can play around with it in your dish or you can even roll them! Up to you! I have also used Palmini’s fettucini and it’s equally as good. So many options now ….to make grain and/or gluten free dishes but this Palmini substitute really makes me happy! My local Sprouts has them so be sure to check out stores close to you. They are on the pasta aisle.
If you’re searching for other dishes you can toss and bake – why not try this other Lasagna recipe! It’s my Lasagna Dip and it’s so good and perfect to munch on while your watching TV! (I know…eating in front of the TV isn’t optimal but right now? ….let’s just get through these days and if eating in front of the TV makes you happy, so be it!).
I am going to keep this short and sweet. My hope and prayer is that you are all healthy and hangin’ in there! So many uncertainties and I am hoping we can all be stronger when all is said and done! I am keeping all of my peeps in my prayers but if you have anyone you’d like specific prayer or good/positive vibes for, by all means – let me know!
And please let me know if you have any questions with this or any other recipe! If you have suggestions for me, fill me in on those too! <3 Take care of you!
Paleo Lasagna {using Palmini}
Ingredients
- 1 can Palmini Lasagna “Pasta”
- 1 lb ground beef
- 1 jar Fody Arrabbiata Pasta Sauce (19.4 oz)
- 4 oz. Kite Hill Ricotta Cheese (1/2 tub)
- 1 8oz package of sliced portobello mushrooms
- 2 big handfuls of fresh spinach
- 1 tbsp ghee or butter
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Sprinkle of favorite Italian seasoning
- *optional: 1/2 cup shredded cheese and/or 2 tbsp shredded parmesan cheese
Instructions
- Preheat oven to 350°
- In a large pan, start to brown ground beef. Once the beef is nearly browned, move to one side of pan ….add butter or ghee, then toss is mushrooms (I break up the mushrooms a bit into smaller pieces as their are cooking).
- Sprinkle salt and garlic powder onto meat and mushrooms.
- Once ground beef is thoroughly cooked through and mushrooms are softened, add the spinach and incorporate until wilted.
- Pour in 1 cup pasta sauce and stir. Keep on low heat.
- Drain, rinse and dry the Palmini Slices.
- In a 8×6 baking dish, add about 3 tbsp’s pasta sauce to bottom of dish. Layer the Palmini Slices to cover.
- Layer 1/2 the meat mixture onto the slices- then dollop the ricotta using a tsp onto the meat mixture. I placed about 8 dollops on the layer.
- Repeat with more Palmini Slices (you made need to cut a few to fit at end & side of dish). Use & layer the remaining meat mixture. And again, dollop the ricotta cheese.
- Layer one more Palmini layer….pour mixture evenly rest of Pasta Sauce over top and spread to evenly distribute. Add shredded cheese if desired.
- Bake at 350° for 15 minutes. Let stand to set for 10-15 min before cutting into it. Top with parmesan cheese if you would like!
