Hearts of Palm Lasagna is made using low carb, plant based lasagna noodles and homemade rich sauce.
If your family is gluten intolerant, dairy free, plant based or beef eaters, you can adjust the ingredients to accommodate what your family likes. My only requirement is that, according to Kosher dietary laws, milk and meat are not to be combined.
- Nonstick vegetable spray
For the lasagna noodles
- 2 (14-ounce) cans hearts of palm lasagna noodles
For the filling
- 1 tablespoon garlic oil
- 1 pound ground beef (plant based)
- 1 large egg (or 3 tablespoons JUST egg)
- 1 cup sliced green onions
For the Sauce
- 2 (6-ounce) cans tomato paste
- 1 tablespoon Italian herb seasoning
- 1 1/2 cups water
For the Cheese
- 3 cups mozzarella (plant based)
Preheat oven to 350°F.
Spray a 7.5-inch x 11-inch lasagna pan with nonstick spray.
For the Sauce
In a medium bowl whisk together the tomato paste, Italian Seasoning and the water. Set aside.
For the Filling
Over medium/high heat, heat the garlic oil in a large skillet. Add the beef and sauté until browned.
Remove from heat and allow to cool for 5 minutes.
Stir in the egg and green onions.
To Assemble and Finish
Place a layer of hearts of palm lasagna noodles on the bottom of the prepared lasagna pan. Follow with a layer of meat mixture, sauce and cheese.
Repeat finishing with a layer of hearts of palm lasagna noodles and sauce.
Sprinkle the remaining cheese on top.
Bake for 30 minutes. Allow the lasagna to rest for 5-10 minutes then serve hot.
You are the executive chef in your kitchen. Substitute ingredients according to your family’s needs.
You can use fresh garlic instead of garlic oil. Simply substitute one clove of fresh garlic and one tablespoon of olive oil replacing the tablespoon of garlic oil.
You can use a small, diced onion instead of the green onion. Sauté the onion with the ground beef instead of adding it after browning.
- Serving Size: 2 slices
Keywords: Hearts of Palm, Lasagna, Kosher, Gluten Free, Plant Based, Dairy Free, Vegan