No Noodle Lasagna

Boro Team

Servings

6-8

Prep Time

30 minutes

Cook Time

30-40 minutes

Cuisine

Italian

Category

Dinner

A hearty, grain-free lasagna layered with hearts of palm “noodles,” veggie-packed tomato sauce, creamy ricotta alternative, and melted cheese—comfort food made lighter.

No Noodle Lasagna

Ingredients

    For the Lasagna

    • 1 package Palmini Hearts of Palm lasagna sheets
    • 16 oz Kite Hill ricotta/romano cheese alternative
    • 2 cups Manchego or Pecorino cheese (grated, divided)
    • 2 eggs
    • 2 Tbsp dried parsley
    • Salt and pepper (to taste)
    • 1 cup spinach
    • ½ lb ground turkey or beef (omit for vegetarian/vegan)

    For the Sauce

    • 2 Tbsp olive oil
    • 8 oz baby bella mushrooms (chopped)
    • 1 yellow squash (chopped)
    • ½ yellow onion (chopped)
    • 3 large tomatoes (chopped)
    • 2 cans organic Rotel
    • 1 bell pepper (chopped, any color)
    • 2 Tbsp parsley
    • 2 Tbsp oregano
    • 2 Tbsp basil
    • 1 Tbsp garlic powder
    • 6 oz water
    • Salt and pepper (to taste)

    Directions

    1. Preheat oven to 350°F.

    2. Prepare the sauce: Heat olive oil in a large pan. Add mushrooms, squash, onion, tomatoes, Rotel, and bell pepper. Simmer until soft. Add water and blend with immersion blender (or transfer to stand blender). Season with parsley, oregano, basil, garlic powder, salt, and pepper. Set aside.

    3. In a saucepan, cook ground meat (if using), then stir into sauce.

    4. Make the ricotta mixture: In a bowl, combine ricotta alternative, 1 cup grated cheese, eggs, parsley, salt, and pepper. Mix well.

    5. Assemble lasagna in 8×8 pan: layer sauce, hearts of palm sheets, ricotta mixture, meat (if using), and spinach. Repeat 3 times or until all ingredients are used.

    6. Top with remaining 1 cup of grated cheese.

    7. Bake uncovered for 30–40 minutes, until bubbly and golden.

    8. Cool slightly before serving. Enjoy with salad and sourdough bread.

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