Let’s Talk About My Love Affair with Keto Lasagna (And Palmini Noodles!)

Okay, story time: I first made this keto lasagna with Palmini noodles after a wild supermarket run where, I kid you not, they’d rearranged everything and I ended up buying two bags of shredded mozzarella by accident (and zero coffee – cue the Monday blues). Later that night, I decided to get creative since traditional lasagna was a no-go for my low-carb cravings. Enter: Palmini noodles. Honestly, I was suspicious at first. But wow, did this turn into a keeper for stormy evenings when only a hearty, saucy, comfort-food meal will do. My brother still calls this my “MacGyver Lasagna.” And he’s not wrong.

Why You’ll Love This Dish (Or At Least, Why My Family Does!)

I throw this together when I’m trying to trick myself into thinking I haven’t given up real pasta – and remarkably, it works. My family goes a tiny bit wild for this (even my cheese-skeptical aunt, and that’s saying something). It’s ridiculously filling and doesn’t leave you feeling like you’ve eaten a brick, unlike the old-school lasagna with those heavy noodles. Plus, when you want seconds, you don’t get that side-eye from your own conscience. Not that it would stop me anyway.

Also, those Palmini noodles? Game changer. And if you’ve ever stared into a jar of pre-made marinara wondering, “should I really…?” – you’re not alone. Shortcuts are totally valid here. (Hey, last time, my sauce literally came form a jar and it was still a crowd-pleaser.)

Gather These Ingredients (But Don’t Stress Substitutions!)

2 cans Palmini lasagna sheets (sometimes, I cut the regular Palmini linguine into strips if the store is out — works in a pinch)
500g ground beef or turkey (my friend swears by half beef, half pork; I’m not organized enough for that)
2 cups shredded mozzarella (if you accidentally buy a block, grating burns extra calories, right?)
1 cup ricotta cheese (honestly, cottage cheese fills in fine, don’t @ me)
1 egg (my grandmother insisted on farm-fresh, but any egg will do — even the one you almost forgot at the back of your fridge)
2 cups low-sugar marinara sauce (sometimes I just blitz canned tomatoes with a big spoonful of Italian herbs, which — shocker — is quite tasty)
1/2 cup grated parmesan (if you leave this out, it’s not the end of the world, but it does make it yummier)
2 cloves garlic, minced (I’ve used the jar stuff, it’s fine, live your life)
1 small onion, diced (optional)
Salt, black pepper, and Italian seasoning to taste

Let’s Build This Keto Lasagna Step-by-Step

Prep your Palmini noodles: Drain, rinse, and then soak them in almond milk or water for 30+ minutes (or don’t, if you’re impatient — I admit, sometimes I just give them a quick rinse and go). It takes out some of that veggie-ish tang.
Cook your meat: In a big skillet over medium heat, brown the beef (or turkey). Toss in the onion and garlic if you like. Add a good sprinkle of salt, pepper, and a hearty shake of Italian seasoning. Once it’s no longer pink, drain off any excess fat.
Add sauce: Pour in the marinara, stir it all up. This is where I usually sneak a taste and sometimes tip in extra dried oregano or chili flakes because — honestly — why not?
Mix the ricotta layer: In a bowl, stir together ricotta (or cottage cheese), the egg, and half the parmesan. Throw in a tiny pinch of salt and pepper. It won’t look fancy, but trust me.
Assemble: Get a medium casserole dish (about 9×9 works, but any oven-safe pan can do in a pinch — I once used a loaf tin, long story). Layer in order: a bit of sauce, a single layer of Palmini, half the ricotta mix, a serious handful of mozzarella; repeat the joy until you run out of things, finishing with sauce, mozzarella, then parmesan on top.
Bake: Cover with foil (unless you can’t find any, in which case, it’ll just get a little extra crispy) and bake at 375°F (190°C) for 30 minutes. Uncover and bake another 10-15 minutes till golden and bubbly. If the cheese bubbles over, congrats: authentic home-cooked vibes. Let it sit 10 minutes, but honestly, I’ll admit I sometimes don’t wait and just accept the molten-cheese mouth-burn.

Stuff I’ve Learned Along the Way (Notes to My Future Self… and You!)

The Palmini won’t fool your Italian Nonna, but it scratches the lasagna itch.
If you forget to drain the meat, it’ll get a little soupy, but not in a bad way. Just lean into it — call it rustic.
I think it actually tastes better the next day. We barely ever have leftovers though, so… untested theory?
Don’t panic if your layers slide around when you serve it. It’s messy, but who cares? Messy food is the best food, in my house at least.

How I’ve Tweaked It: Winner and (One Sad) Loser

I’ve swapped in zucchini for Palmini in a pinch; just slice super thin, salt, and press them first.
Tried making it dairy free with vegan cheese… didn’t thrill me, but you do you.
Adding spinach plopped into the ricotta layer — jackpot! Adds some color too.
Once, accidentally, made it with way too much sauce, and it was basically lasagna soup (my youngest loved it; me, not so much).

You Really Don’t Need Fancy Equipment (Trust Me)

Any medium casserole dish will do (I’ve even used a round cake tin, which was weird but worked). If you don’t have a cheese grater, just tear up the mozzarella with your hands — no rules here. For cutting, any half-sharp knife will do — though if you want perfect squares, maybe break out the fancy knife (I almost never bother).

Storing Leftovers (Yeah, Okay, If You Have Any…)

This’ll keep in the fridge for up to 3 days, covered. You can freeze pieces wrapped tightly, but sometimes the cheese gets a bit grainy on reheat. That said, it usually vanishes before I get a chance — my partner’s midnight fridge raids are legendary. I saw a great guide for freezing lasagna on The Kitchn — worth a peek if you’re prepping ahead!

How I Serve It Up (And That Time We Ate It in PJ’s)

I love a big slice with a side of garlicky green beans or a haphazard arugula salad (literally whatever’s left in my fridge). Sometimes we pile on extra parmesan at the table, sometimes someone sneaks in some hot sauce. Every once in a blue moon, we eat it straight from the pan in pajamas, recalling my famous Monday with zero coffee!

Pro Tips I Learned “The Hard Way”

Don’t skip soaking the Palmini or they’ll taste a bit too planty. Seriously — I tried once; regrets were had.
Let it rest 10-15 minutes before cutting or it will fall apart (I’ve rushed it, and — yeah — it was a delicious, glorious mess).
I once used way too much cheese thinking it can only be a good thing but, trust me, soggy lasagna is a thing.

Questions I Actually Hear (And Some I Wish I Did!)

Can I use hearts of palm noodles other than Palmini?: For sure! Palmini’s just the brand I usually spot. Any similar product should work. I’ve even seen folks on Reddit mention Trader Joe’s version is decent (r/ketorecipes is my late-night rabbit hole).
Can I make this ahead of time?: Absolutely, in fact, I tend to think it might taste even better the next day. Just reheat gently so the cheese doesn’t dry out.
What if I’m dairy-free?: Like I said, vegan cheese didn’t totally win me over, but if you’ve got one you like, go for it! Maybe use cashew-based ricotta? (Let me know how it turns out and if you find a magical brand, please share!)
Is it really as satisfying as the regular carb-heavy lasagna?: Honestly? Pretty darn close. I mean, you’ll know it’s not pasta, but you won’t care once you’re two bites in and looking for more.

Oh, and digression alert: If you’re ever in a rush, consider batch-cooking the meat sauce and stashing a few containers in the freezer. Then next time you’ve had a long day, you’re only a Palmini can away from greatness. That’s not me planning ahead, that’s just someone desperately trying to avoid ordering takeout (again!).

Hope you give this a whirl and don’t take it too seriously. Life’s too short for perfect lasagna, but it’s absolutely long enough for seconds.

Keto Lasagna with Palmini Noodles