I discovered this entire variety of pasta and rice replacement called Palmini! I had tried the rice, angel hair, Linguini variety but I was yet to experiment with the Palmini Lasagna sheets.
So here we go, yet another quick simple and easy, low carb lasagna packed full of flavor.
- 12 slices of Palmini Lasagna (4 per layer)
- 6 slices of zucchini
- 4 slices of steak tomatoes
- 1 tbsp of goats cheese
- 5 oz of 96% lean minced meat (aka hamburger meat in America)
- 1/2 tbsp of low fat cream cheese
- 1/4 cup of low fat shredded mozzarella cheese
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- sprinkle of red pepper flakes (optional)
Rinse the palmini lasagna well as per package directions. You will be using aprox 1/3 of the contents.
Use a small container that is oven proof in order to layer your lasagna without it going all over the place. Spray lightly with Pam to avoid the lasagna sticking.
Cook your beef lightly, add a dash of salt and pepper, red pepper flakes and stir in the cream cheese. Set aside
Dust the rest of the veggies with the rest of the salt and pepper.
Start layering your lasagna, 4 slices of palmini lasagna at the bottom, followed by 3 slices of zucchini and 2 slices of tomato, then top with half of the beef, followed by sprinkling the goats cheese.
Repeat process and finish off with one layer of the palmini lasagna and finally top it of with the shredded mozzarella and a dusting of grated parmesan cheese. Oh and as I am a red pepper flakes lover, I added an extra sprinkle on the top as well 🙂
Bake in 425 deg F oven for aprox 30 minutes or until nice and golden.
This recipe is 1 portion full of lean and green goodies :-), but tonight I shared half of it with my sons girlfriend and got her full seal of approval.