Author: @palmini

Servings: 8 People
Cook Time: 1 hour 10 min


  • 13 x 9 Baking Pan
  • 2 Cans of Palmini Lasagna
  • 2 large Eggs
  • 1 ½ Cup of Ricotta
  • 1 lb of Ground Beef
  • 2 Cups of Marinara Sauce
  • 1 Cup of Diced Onions
  • 1 tbsp of Minced Garlic
  • 2 tbsp of Parsley
  • 1 tbsp of Basil
  • 1 tbsp of Oregano
  • 1 tsp of nutmeg
  • Salt and Pepper
  • ½ Cup of Parmesan Cheese
  • 1 Cup or Mozzarella (or Provolone)


  1. Preheat Oven to 400 degrees.
  2. Sauté diced onions, ground beef and minced garlic, with preferred amount of salt and pepper, in a large skillet over medium heat until browned.
  3. Reduce heat and add half of the parsley with the basil, oregano and marinara sauce to the skillet. Mix well and let the meat sauce simmer while stirring occasionally.
  4. In a large mixing bowl, mix ricotta cheese and the rest of the parsley with nutmeg and the eggs.
  5. Take Palmini Lasagna Sheets and drain the water before rinsing thoroughly.
  6. In a lightly greased pan, layer the Palmini Lasagna Sheets. Then add an even layer of the meat sauce, followed by the ricotta cheese mixture, repeat the process.
  7. Top with a final layer of ricotta cheese, mozzarella or Provolone, and Parmesan cheese.
  8. Bake in Oven at 400 degrees for 20 minutes.
  9. Let cool and serve!

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  • Mike

    August 18, 2020 at 9:50 pm

    Just made I couldn’t tell the difference from pasta. So good!!


  • Cathy Llambes

    August 23, 2020 at 11:44 pm

    Delicious!!! Such a great recipe. Simple and tastes looks the real thing.


  • Pingback: Grain-Free Pasta Salad | Cocos Paleo Kitchen

  • Madelyn Ortiz

    September 20, 2020 at 9:27 pm

    Sooo delicious. The best for my keto diet. I don’t miss the regular pasta. Recommend 100 percent.


  • Solana

    December 22, 2020 at 1:46 am

    Amazing recipe! Thank you so much.


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