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Palmini Hearts of Palm Lasagna

My focus is to write, create and share recipes that are healthy.



  • 4 cans Palmini Hearts of Palm Lasagna Sheets
  • 1 pound ground meat (beef, turkey, pork, chicken)
  • 1 pound Italian sausage
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 - (32-0z.) jars marinara
  • 1 ½ teaspoons dried basil leaves
  • 1 medium zucchini, chopped
  • 1 ½ pounds mushrooms (portobello, white button mushroms, etc.)
  • 1 ½ teaspoons kosher sea salt, divided, or to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon Italian seasoning
  • 4 tablespoons fresh parsley, chopped
  • 1 pound Fresh parmesan cheese grated
  • 16 ounces whole milk ricotta cheese or cottage cheese
  • 2 eggs
  • 1 pound Fresh mozzarella cheese sliced


  1. In a dutch oven brown the ground meat, Italian sausage, garlic, onions, and green bell peppers.
  2. Season with salt, ground black pepper, Italian seasoning, and 2 tbsp parsley. Add the marinara sauce to the meat mixture.
  3. Preheat oven to 350 degrees.
  4. Mix together the ricotta cheese, eggs, remaining parsley and ½ tsp salt.
  5. Assemble the lasagne by spreading the meat sauce across the bottom of a 9x13 inch pan. Layer 1/2 each, palmini lasagna sheets, ricotta mix, meat sauce, zucchini, mushrooms, sliced mozzarella, and Parmesan cheese. Repeat layering. Topping the last layer of noodles with meat sauce, Parmesan, and mozzarella.
  6. Bake for 30 minutes or until the cheese is golden brown.

Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

12 servings

Recipe Rating

© 2021 Julie Carag

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