Recipe originally published on KetovangelistKitchen.com on 7/24/20. It has been lightly edited for re-publication.
I was strolling through the grocery store recently when I stumbled upon a product I’ve been dying to try: Palmini noodles. I’ve heard really great things, and considering it’s made of palm hearts that have been cut into pasta-like shapes, it’s incredibly keto and low-carb friendly. Much to my amazement, my local establishment not only carried the spaghetti style noodles, they had it in lasagna sheets, too!
No more soggy zucchini lasagna. This beautiful little can could help me fulfill a keto casserole dream!
Long story short, these beauties live up to their reputation, with some caveats. It’s incredibly close to the same mouth feel as a regular lasagna noodles, BUT it actually took me two tries to get it there. I highly, highly recommend boiling these bad boys in heavily salted water for a solid ten minutes before using them. They definitely weren’t soft enough right out of the can. Five minutes of boiling made them better, but there was still a bit of a stringiness to them, and without salted water they didn't absorb enough of the flavor from the other ingredients, which brought the dish down a bit. Extend that boil time to ten minutes, though, and salt the heck out of the water, and it was just right.
Don’t skip that step!
Notes: I love saucy Italian foods, but homemade red sauces just tend to be a real labor of love. I can make a tasty, low-carb red sauce, but with the kind of time and attention I have to invest in it, I’d honestly rather spend the money on a quality low-carb sauce. Cutting the prep time way back without cutting flavor is ideal for my family’s busy life.
My preference in red sauce is always, always, always gonna be vodka sauce, but if you really like marinara, feel free to sub it in. I usually pick Rao’s but if you have a brand you prefer- or you really like making your own- that’s totally fine. Just be sure the carb count is around 4-6 carbs per 1/2 c serving, and you’re good to go.
1 jar (24 oz/ 680 g) Rao’s Vodka Sauce (or your favorite low-carb vodka sauce)
12 oz (340 g) whole milk ricotta cheese
1 large egg
1 oz (28 g) grated Parmesan cheese, divided
1/2 tsp Italian seasoning
1/4 tsp sea salt, plus 1-2 tbsp more for noodle boiling water
4 oz (113 g) mozzarella cheese, shredded and divided
Preheat the oven to 350º F and prepare an 8x8” square casserole dish.
Open the can of Palmini noodle sheets and drain them in a colander. Rinse well and separate the noodles gently with your fingers. There will be approximately 12 noodles in a can.
In a large stock pot, bring a good amount of water to a boil. Add 1-2 tbsp salt and the Palmini noodles and continue to boil for 10 minutes.
Drain the Palmini noodles in a colander and set aside to cool while making your meat sauce.
In a large skillet or pot, cook the ground sausage over medium-high, breaking it up well as it cooks.
When the sausage is about half-browned, add the onion and garlic to the mixture and stir well to combine. Continue to cook, stirring frequently, until the sausage is cooked through.
Pour the Vodka sauce into the meat mixture and stir well to combine. Let it cook at a simmer for minute or two to warm it through and let the flavors mingle a little. Remove from the heat and set aside.
In a small bowl, combine the ricotta cheese, egg, Italian seasoning, 1/4 tsp sea salt, and 1/2 oz Parmesan cheese and stir well. Set aside.
To assemble the lasagna:
Spread a very small amount of the sauce in the bottom of the casserole dish.
Layer 3-4 Palmini noodles, covering as much of the bottom of the dish as you can. Spread the noodles evenly with 1/2 the ricotta mixture, then top with 1/3 the meat sauce and 1 oz shredded mozzarella.
Begin your next layer with another 3-4 Palmini noodles, covering as well as you can and repeat the layers with remaining 1/2 ricotta, another 1/3 meat sauce, and 1 oz shredded mozzarella.
Top as best you can with the remaining 3-4 Palmini noodles and press down lightly with the back of a spoon or your palms.
Spoon the last 1/3 of the meat sauce over the noodles, then sprinkle evenly with remaining 2 oz shredded mozzarella and 1/2 oz Parmesan.
Bake at 350ºF for 30-35 minutes, or until bubbly and cheeses on top are melted and beginning to brown.
Remove from the oven and let stand 15 minutes before slicing into 6 equal squares.
Serve hot and enjoy!
Serving Size:1/6 recipe
Net Carbs [total carbs - (fiber + sugar alcohol)] :10.1 g
This content was printed from ketogenic-success.com
Direct URL: https://ketogenic-success.com/recipes/lasagna-alla-vodka/
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