Palm Noodle Lasagna
Lasagna is one of my all time favorite recipes even though I don't make it often. One of the few memories I have of cooking with my mom as a child was making Lasagna. She doesn't enjoy cooking, and her recipe wasn't fancy, but I remember it was delicious.
The layers of cheese and meat sauce, just make this the ultimate comfort food. When I wanted to try to make a lightened up lasagna, I was skeptical about using hearts of palm noodles. Well I have to say they surpassed mine and my family's expectations! The noodles hold up to the meat sauce and there is no briny or watery texture. If you can't find palm lasagna noodles at your grocery store, you can order them off of Amazon.
Palm Noodle Lasagna
Serves: 6
​
Ingredients
-
3 12oz packs Palmini lasagna sheets
-
1 1/2 cups part skim ricotta
-
1/4 cup grated parmesan
-
1 large egg
-
1/2 teaspoon Italian blend seasoning
-
2 cups part skim shredded mozzarella
​
Instructions
-
Drain the hearts of palm noodles into a colander and gently rinse them well with water.
-
Lay your hearts of palm noodles on a dish towel, lay another dish towel on top and lightly press them to absorb the moisture. Allow them to drain on the towel for about 15-20 minutes until they are mostly dry.
-
Preheat your oven to 350.
-
In a bowl combine the ricotta, parmesan, egg and Italian blend seasoning.
-
In a 9 x 13" pan, spread 1/2 cup of the meat sauce on to the bottom of the pan in one thin layer.
-
Put down your first layer of the noodles. If needed, you can tear the noodles in half to fit the entire pan.
-
Spread 1/2 cup of the ricotta mixture on top of the noodles and then top with 1/2 cup of the shredded mozzarella.
-
Lay down another layer of noodles and spread 1/2 cup of the meat sauce.
-
Spread 1/2 cup of the ricotta mixture on top of the meat sauce. Top that with 1/2 cup of shredded mozzarella and continue to repeat this for 3 more layers.
-
Create a 4th and final layer of noodles with 1/2 a cup of sauce on top.
-
Cover with foil and bake in the oven for 20 min.
-
Remove the foil and sprinkle on the remaining 1/2 cup of shredded mozzarella.
-
Bake for 15 minutes then broil on high for 2 min to crisp up the top of the lasagna.
-
Allow the lasagna to cool for about 10 minutes, cut into 6 equal portions and enjoy!
​
​
​
​
Nutritional Information: (Per Serving)
Serving Size: 1/6th of the cooked lasagna
Calories: 338 calories
Total Fat: 19.2 g
Cholesterol: 108 mg
Sodium: 833.5 mg
Total Carbs: 14.5 g
Fiber: 4.1 g
Sugar: 4.7 g
Added Sugars: 0 g
Protein: 25 g
​
​
Key words: hearts of palm noodles, lasagna, comfort food