Hearts of Palm Sheet Pan Lasagna

This sheet pan method of lasagna has got to be my new favorite. Coming in at well under an hour to prepare and bake makes it easy to add to your weeknight dinner rotation. Using hearts of palm lasagna sheets greatly reduces the carb content of this favorite Italian bake, but you still have bubbly, gooey, cheesy, totally satisfying lasagna.

Making a big pan of lasagna often seems intimidating with layering and step after step of preparation, but this sheet pan version is so easy. It is surprisingly delicious made with the hearts of palm, and if you happen to be on a low carb journey or not, you will agree this is a luxurious, comforting pasta bake.

Hearts of Palm - I start with hearts of palm lasagna sheets.  Hearts of palm is quite nutritious, containing all 9 essential amino acids and is high in fiber and potassium.  It is the center (the heart) of certain types of palm trees. When you purchase hearts of palm, it has typically been cooked or pickled and totally ready for you to use as is.

THE HEARTS OF PALM LASAGNA SHEETS ARE DRAINING IN A COLANDER TO REMOVE ANY EXCESS MOISTURE

I love that they have started making lower or carb free pasta substitutes from hearts of palm, and finding these lasagna sheets was such a treat.   You can buy them online through my Thrive Market link, or I am finding them more frequently at my local grocery stores.

I also use a good quality jarred marinara to hasten the lasagna making process. I simply sauté ground turkey (you can use ground beef if you prefer), season it up nicely and combine with the jarred marinara to make the gorgeous ruby meat sauce that is quintessential for traditional lasagna.

The ricotta cheese filling is also very easy with just whole milk ricotta, an egg and seasonings. The only thing you need to do at that point is layer everything together, and making this lovely lasagna in a sheet pan is simply genius.

ALL LAYERED & READY FOR THE OVEN

Your family, even those that may shun lasagna made without lasagna noodles,  will love this.  What a unique twist.

LET THE LASAGNA COOL FOR 5-10 MINUTES BEFORE YOU CUT INTO IT

I actually served this without telling people that there were no traditional lasagna noodles in it and no one said a word other than "yum."

I hope you'll give this one a try. I think you will love it as much as we did.

Hearts of Palm Sheet Pan Lasagna
Serves 6 generous portions


2 12 ounce packets hearts of palm lasagna sheets (Such as Palmini), rinsed and drained 


Ricotta Mixture 
1 16 ounce container whole milk ricotta
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano (optional)
Mix together well.




Meat Sauce
1 jar marinara or spaghetti sauce (I love a really good quality sauce like Raos)
1 poundground turkey or beef
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon Aleppo chili flake (or chili flake of your choice) optional
1 clove garlic, grated or minced finely


Saute the ground meat over medium heat in the olive oil (reduce the olive oil by half if using ground beef).  Add in the salt and chili flake (if you like a bit of heat) and the garlic.  When the meat is nearly cooked all the way through, add the sauce.  Let the sauce simmer for at least 5 minutes before removing from the heat.


You can do this step in advance and simple keep your prepared meat sauce in the fridge until you're ready to assemble this sheet pan lasagna,


Cheeses & Garnish
8 ounces shredded mozzarella
2 ounces grated parmesan (about 1/4 cup)
2 tablespoons chopped Italian parsley (optional)


Preheat oven to 425 degrees.


On a sheet pan layer half of the hearts of palm lasagna sheets.
Top with half of the meat sauce mixture, then half of the ricotta mixture.  Spread evenly.
Sprinkle over half of the mozzarella.
Layer on the remaining lasagna sheets.
Top with remaining meat sauce mixture, then remaining the ricotta mixture.  Spread evenly.
Sprinkle over remaining mozzarella and top with the grated parmesan.
Bake at 425 degrees for 30-40 minutes until the cheeses are golden and bubbly and the lasagna is cooked all the way through.
Garnish with parsley.
Let cool for about 5 minutes before cutting into and serving.