Who doesn’t love pasta?
So when I saw this healthy version, I thought I’d try it.
It does not disappoint … the bubbly cheesy topping…rich layers of meat sauce.
I first saw this @rachaelschwartznutrition and then on a couple of low-carb sites.
Let’s get to it!
1 pkg @palmini_official lasagna sheeets
1 lb organic ground turkey (you can use beef or chicken)
12 oz part skim ricotta
1/2 C Parmesan
3/4 C shredded Mozzarella
1 tsp De-Bloat 100% Organic Inulin
2 10 oz pkg frozen spinach ( I used fresh)
1 24 oz Rao’s Marinara (you can use sauce of choice)
2 lrg cloves of garlic, crushed
4 T Italian Seasoning
Fresh Basil (garnish)
Salt to taste
Preheat oven to 350
Drain rinsed palm sheets, blot dry
Brown meat, add sauce, cover and simmer to 10 minutes
Cook spinach if using frozen and remove excess water.
In a bowl add ricotta, spinach, parmesan, salt, spices and stir to combine.
Once sauce is ready begin layering into an 8 x 8 baking dish. First meat sauce, then noodle sheets, then ricotta mixture. Repeat until ingredients are used. Top with shredded Mozarella.
Bake at 350 for 45 – 50 minutes or until cheese is bubbly and golden!
VIKING NON-STICK FRY PANhttps://amzn.to/3xCzJ1o