2 15-oz. cans Palmini Hearts of Palm Lasagna noodles
1 cup plain unsweetened plant milk
1lb ground turkey
2 cups marinara sauce, plus 1/4 cup for pan
1 15-oz. container part-skim ricotta cheese
1 cup shredded mozzarella cheese
6 tbs. grated parmesan cheese
2 cloves garlic, minced
1 handful basil leaves, chopped
salt and pepper
Start by draining + rinsing Palmini lasagna noodles. Place them in a shallow bowl and cover with plain plant milk, letting sit for 30 mins.
Make lasagna filling by browning ground turkey: in a medium skillet over medium heat, heat 1 tbs. olive oil then add turkey, breaking up with wooden spoon. Season with salt and pepper then cook until no longer pink, about 5-7 mins before adding minced garlic. Cook another minute then add to mixing bowl to let cool.
Into the same bowl add 2 cups marinara, the container of ricotta and basil, reserving a few leaves for serving. Mix together and taste, adjusting seasonings if needed.
In an 8×8 pan covered in foil and sprayed with cooking spray, add 1/4 cup marinara to bottom. Then place down your first layer of Palmini; I used 8 pieces each layer. Add an even layer of turkey mixture on top, then another layer of Palmini. Top with 1/4 cup mozzarella and 2 tbs. grated cheese.
Repeat layers: Palmini, turkey mix, Palmini, cheese mix until pan is full. Top layer should be mozzarella and parm!
Bake at 375 for 35 minutes, then broil for 5 for cheese to become golden brown. Top with remaining basil. Let cool before slicing and serving!