¼Cup of Organic Apple Cider Vinegar or Organic Red Wine
Lasagna (to make this meal gluten and carb free, do not add cheese)
1 Can of Palmini Lasagna Sheets
1 Cup of Grated Mozzarella Cheese
½ Cup of Parmesan
½ Cup of Provolone
2 cups of chopped Broccoli
Salt and Pepper
Garlic (if desired)
In a heavy pan with a lid, cook ground turkey over medium heat. Make sure meat is broken up into small pieces. Once meat is fully cooked, drain the access fat.
Add olive oil, chopped zucchini, eggplant and garlic to the pan with the meat still in it. Continue cooking until vegetables are tender. Add in the Italian parsley, crushed tomatoes, tomato sauce, tomato paste, broth, apple cider vinegar/wine, sugar and all of the spices with the bay leaf and the spinach.
Stir the sauce well, mixing all ingredients into one mixture, and then bring the sauce to a brief boil. Then cover the pot with the lid and turn the heat to low. Allow sauce to simmer for 2-1/2- 3 hours, stirring occasionally.
Remove the bay leaf and add more parsley, if desired.
Preheat Oven to 400 degrees.
Boil Palmini Lasagna Sheets for 5-10 minutes for a softer texture. Then drain and set to the side.
Mix the cheeses in a large boil and set to the side.
Take a small 9’’ X 5’’ baking pan (serves 4 people) and lightly grease.
Add a thin layer of sauce to the bottom. Begin layering Palmini Lasagna Sheets, sauce and cheese. Continue layering, and finish with a layer of cheese and sauce on the top.
Bake in Oven for 30 minutes.
Side of Broccoli
In a large bowl, coat broccoli with a thin layer of olive oil and season to taste with salt and pepper (and garlic).
Evenly place broccoli on a baking sheet.
Bake Broccoli in over with lasagna for about 20 minutes or until edges are crispy.
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1 Cup of Cottage Cheese
2 Tablespoons of Rao’s Homemade Marinara
2 Tablespoons of Grated Parmesan
2 Tablespoons Mozzarella
Salt & Pepper
1 Can of Palmini Lasagna
Mix one egg, 1 cup cottage cheese, 2 tablespoons of Rao’s Homemade Marinara (or your favorite tomato sauce), 2 tablespoons of grated Parmesan, 2 tablespoons mozzarella, a dash of parsley, basil, oregano, salt, pepper, and garlic
Boil Palmini lasagna to soft texture and lay out
Add sauce to center of noodle & add a dash of mozzarella & roll
Put all stuffed pasta on top of a thin layer of marinara on baking dish and add a dash of olive oil / more seasoning (basil, salt, pepper, oregano, garlic, etc) and shredded mozzarella to top it off
3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)
2 tablespoons (4g) dried parsley
1 tablespoon (15g) low-sodium soy sauce
3/4 teaspoon fine salt and 1/2 teaspoon black pepper
1 packed cup (110g) chopped green onions, separated
2 can of Palmini Linguine Noodles
Preservatives. I got both at Sprouts, Costco also sells them.)
Optional: toasted sesame seeds and hot sauce
Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.
Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don’t want chunks.
Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.
Add the Palmini noodles and cook for just 3 minutes, pressing the noodles in and around the broth. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.
Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!
In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add bratwurst and fennel seeds and cook until the sausage starts to brown, about 5 minutes. Add grated carrot and cook until sausage is completely cooked through, about 5 more minutes.
Add an additional tablespoon of oil to the skillet and stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds. Stir in port and bring to a boil and cook until the wine almost evaporates, about 1-2 minutes. Add the whole peeled tomatoes and bay leaves. Reduce heat to medium and simmer for 15 minutes, until the flavors combine. Discard bay leaves.
Add Palmini pasta to the ragu and stir in parmesan and parsley until combined, about 3 minutes. Serve on plates and garnish with additional parsley and parmesan if desired.
Palmini a la Bolognese is a great low carb recipes, especially for those on the Keto diet. With ground beef in a red wine, tomato, sugar and bay leaves sauce, topped with Reggianito cheese, this combination of ingredients goes perfect with low carb Palmini.
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1 Large Can Palmini
1 Cup Premium Ground beef
4 Cups Fresh Tomato
1 Tbsp Chopped Garlic
3 Leaves Bay
1/2 Cup Red Wine
5 Tbsp Sugar
1/2 Cup Olive Oil
4 Tbsp Striped Reggianito cheese
In a large frying pan, heat olive oil on high and fry chopped garlic.
Add ground meat and cook until no longer pink.
Reduce heat to medium, add wine tomatoes, sugar and bay leave.
Once sauce reaches desired texture, add Palmini and mix.