Spicy Lasagna with Meat

Name: Spicy Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Tbsp. Primal Kitchen Extra Virgin Olive Oil; 1 lb. lean ground beef; 1 jar Primal Kitchen Arrabbiata Marinara Sauce; 1 egg, beaten; 15 oz. whole milk ricotta cheese; 1/4 cup organic parsley, chopped; 1/2 cup parmesan cheese, grated; 2 packages Palmini Lasagna Noodles

November 23, 2020

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The ultimate comfort food recipe, lasagna made with whole milk cheese, ground beef, acidic and fresh tomato sauce, and a spattering of green herbs is the epitome of Italian-style meals. It may be labor-intensive to prepare and bake, but it yields many returns of full-bellied satisfaction and leftovers that taste even better the second time around.

This spicy lasagna recipe includes the expected oozing layers of cheese, with a pleasant kick from zesty Arrabbiata Marinara Sauce made with crushed red chiles mingled with the sunshiny flavor of organic tomato paste and diced tomatoes. Our lightly spicy sauce tastes like you've slaved over the back burner for hours when all you need to do is pour and heat (shh, we won't tell). Pair it with hearts of palm noodle sheets and you have an easy keto lasagna that tastes as delicious as the decadent, carb-filled version you remember from childhood.

Spicy Lasagna

Rated 4.4 stars by 5 users

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

291

Made with hearts of palm pasta instead of traditional noodles, this low-carb version of classic lasagna gets a spicy kick from Arrabbiata Sauce made with crushed red chiles and California-grown tomatoes. It takes just a fraction of the time to make compared to that old-school boiled noodle version, making it perfect for any day of the week.

Ingredients

1 Tbsp. Primal Kitchen Extra Virgin Olive Oil
1 lb. lean ground beef
1 jar Primal Kitchen Arrabbiata Marinara Sauce
1 egg, beaten
15 oz. whole milk ricotta cheese
1/4 cup organic parsley, chopped
1/2 cup parmesan cheese, grated
2 packages Palmini Lasagna Noodles

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Directions

Preheat oven to 350ºF.
In a large skillet over medium-high heat, add Primal Kitchen Extra Virgin Olive Oil. Add ground beef. Break up large chunks with a heat-safe spatula, stirring frequently, until browned.
Add Arrabbiata Sauce to skillet and stir to combine with the meat. Remove from heat and set aside to cool a bit.
Meanwhile, combine egg, ricotta, parsley, 1 1/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Stir to combine.
Rinse hearts of palm lasagna noodles in a colander over the sink. Dry on clean kitchen towels.
Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of lasagna noodles, 1/3 of the ricotta mixture, and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with lid.
Bake 1 hour or until heated through. Remove the lid of the dish after 45 minutes in the oven to bronze the cheese on top of the lasagna.
Remove from oven and let stand, partially covered, for 15 minutes before slicing.
Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. Freeze any extras by wrapping each slice of lasagna in parchment paper and storing in a resealable bag for up to 3 months.