Palmini Lasagna Lean and Green Recipe
Howdy!
Instagram saw it first @bairinskii, please follow for more Optavia Lean and Green inspiration.
Also, please comment, like, and subscribe for similar content as I continue my Optavia journey. As of today Jan 20, 2022 I am down 58 lbs! and YES, that is still after eating this lasagna!
These are individual servings and are a complete Lean and Green on the Optavia program. I recycled my mini pie dishes from Thanksgiving for these DELISH lasagnas. I found them at my local grocery store on sale for the holiday and they've become a great tool on program as they yield a great portion size.
The Palmini is an ALTERNATIVE to actual noodles. The taste was there, but the bite itself was different than you'd think when eating lasagna. But hey, its okay...the TASTE WAS THERE!
Cook tip: soak your hearts of palm 'noodles' a head of time. I did so for at least one hour and changed out the water. THEN I boiled the 'noodles' for 5 minutes. Next time, I will boil for 10. I personally do not care for an al dente bite, so the extra 5 min to boil would help. This method WORKED for me regardless. At the end you can hear a bit of a crunch with the fork, this is not as loud in the mouth! You HAVE to try this.
Below is a break down of the recipe including the weights and measurements.
Lean:
3 oz ground turkey
1 oz ricotta (I might have goofed in the video..but its 1 ounce)
1 oz mozzarella
Green:
Palmini Lasagna 73g - 1 green
Lucini Rustic Tomato Basil 1/2c - 2 greens
Condiment:
Italian seasoning
Crushed Red Pepper flakes
Pepper
Garlic salt
Onion Powder
( I made a 2lb batch of ground turkey with a teaspoon or so of each seasoning. I used 6 ounces from the batch to make the individual portions. Also, I do not count seasonings as condiments. I give myself some grace with the seasoning department)
How to Make a Quick, Easy, Vegan Lasagna
This video shows how I made my first plant-based lasagna. In fact, this was the very first lasagna that I've ever made... vegan or otherwise. Hope you like it!
Recipe adapted from The Cheap Lazy Vegan's recipe at:
PETA's 12 Reason's to Stop Drinking Milk:
Erin Janus' five-minute Dairy is Scary documentary video on the dairy industry:
Spring Lasagna: Spinach, Zucchini, Herbs, Lemon Zest | Donna Hay Lasagne Recipe
The Ideal Lasagna for Spring with spinach, zucchini (courgette), parsley, mint, lemon zest (and lasagna noodles), adapted from Donna Hay Magazine. Tomato-free Lasagna. It's bright, fresh, green, and can be served warm or at room temp. Ingredients below or at
Chapters
0:00 Recipe Intro
0:20 Prep the herb and ricotta filling
1:00 Prep the spinach for the ricotta filling
1:38 Seasoning the ricotta & prepping mozzarella
2:18 Prep the zucchini
2:40 Layering the noodles, ricotta, and zucchini
4:05 Recommendations for a better recipe #1
4:38 Recommendations for a better recipe #2
5:18 Recommendations for a better recipe #3
5:41 Recommendations for a better recipe #4
6:05 Recommendations for a better recipe #5
Spring Lasagna
Ingredients
2 12-oz bags of frozen spinach, thawed and drained (or 850 g/4 bunches fresh, blanched and chopped)
4 cups (1kg) fresh ricotta
1 cup (80g) finely grated parmesan, plus more for the topping (another cup?)
1 cup (56g) chopped fresh mint
1 cup (52g) chopped fresh parsley (Italian, flat leaf)
1-2 teaspoons grated lemon zest (1 large lemon)
1/2 tsp fresh nutmeg or cumin
sea salt and black pepper
lasagna/lasagne noodles, 1-2 packages, depending on how long they are
3-4 zucchini (courgette), thinly sliced
300 g fresh mozzarella, drained and shredded
olive oil, for brushing
Bake temp: 400F/200C
Bake time: 60 minutes
Recipe summary: combine ricotta, herbs, parmesan, zest, drained spinach, nutmeg/cumin, salt, and pepper (ideally a food processor). Slice zucchini (ideally on a mandolin or slicing disc on the food processor). Boil noodles per directions. lightly brush oil on an 8-inch skillet or baking dish and layer noodles, then 1.5 cups of the ricotta mixture, then zucchini, then 1/2 of the mozzarella. Then another layer of noodles, running the opposite direction of the first layer, ricotta, zucchini, and mozzarella. Then a final layer of noodles, ricotta, and zucchini. Brush oil over the zucchini and sprinkle with the extra grated parmesan. Bake at 400F/200C for an hour.
Do you love eggs? Join this channel to get access to EGGS-clusive content!
Connect with me on Instagram:
Amazon Storefront (recommended recipe books and cooking equipment)*:
Subscribe if you like my work:
(*affiliate links: I may receive a commission for purchases made through these links. This helps me continue making quality content.)
__________________
VIDEO COURSES:*
How to Cook the Best Eggs:
How to Cook the Best Chicken:
Cooking Essentials: Equipment for New Home Chefs:
I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#tomatofreelasagna #vegetarianlasagne #cookingcompaniontv #jennaedwards
Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen
This EASY Lasagna recipe is beefy, saucy and supremely flavorful. Homemade lasagna is better than any restaurant version and it feeds a crowd at dinner for way less than going out to eat.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
Ingredients for Italian Lasagna:
►1 lb ground beef (15-20% fat content)
►1 small onion finely diced
►2 large garlic cloves minced
►1/4 cup red wine (any kind), or beef broth
►1 Tbsp olive oil
►24 oz Marinara Sauce (3 cups)
►1/2 tsp sea salt
►1/4 tsp black pepper ground
►1/4 tsp dried thyme
►1/2 tsp granulated sugar
►2 Tbsp parsley finely chopped
►9 lasagna noodles cooked al dente
Ingredients for Cheese Sauce:
►16 oz low-fat cottage cheese
►15 oz reduced-fat ricotta cheese
►1 large egg
►2 Tbsp parsley finely chopped, plus more to garnish
►4 cups mozzarella cheese shredded, divided
????PRINT THIS RECIPE:
????????♀️HAIR STYLE BY:
????For more Holiday Recipes click here:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#lasagna #casserole #Natashaskitchen
Vegetable Lasagna | Green Kitchen Stories
Tomato sauce:
2 tbsp olive oil
1 onion
3 cloves garlic
2 tbsp pickled capers
3 x 425 ml (400 g) cans Mutti tomato pulp
sea salt
20 leaves fresh basil, roughly chopped
Roasted aubergine slices:
2 medium size aubergine/eggplant
olive to brush
sea salt
Lemon ricotta:
500 g ricotta cheese
1 organic lemon, juice and zest
sea salt & black pepper
Assembling ingredients:
1 package (250 g) whole grain or gluten free lasagna noodles
2 portobello mushrooms, thinly sliced
1 large handful kale or fresh spinach, roughly chopped
20 g parmesan cheese, or a rennet-free cheese (optional)
Preparing the Tomato Sauce: Heat olive oil in a large saucepan Add onion and garlic and sauté for a couple of minutes. Add the tomato pulp, capers and salt and stir to combine. Cover with a lid and let simmer for 25-30 minutes. Add the fresh basil when the tomato sauce is almost done.
Preparing the Roasted Aubergine slices: Preheat the oven to 400°F / 200°C. Cut the aubergine in very thin slices (should be around 12 slices for each aubergine) and place on an oven rack. Brush with olive oil and sprinkle with salt. Bake in the oven for about 15-20 minutes or until soft and golden.
Preparing the Lemon Ricotta: Place ricotta cheese in a bowl, add lemon zest and juice to the bowl. Add basil, salt and lemon pepper and mix it together.
Assembling the Lasagna: Preheat the oven to 350°F / 175°C. In an oven proof dish, start with a thin layer of tomato sauce, cover with a layer of lasagna noodles. Add a layer of 1/3 of the Lemon Ricotta, a layer of 1/3 of the roasted aubergine slices and a layer of the tomato sauce. Repeat but add a layer of sliced portobello mushrooms and kale before covering with tomato sauce. Top the last layer with the remaining of the aubergine and the tomato sauce and finally top with some grated parmesan cheese. Place in the oven and bake it in the oven for 40 minutes or until the lasagna noodles are soft and it smells fragrant.
Facebook:
Twitter:
Instagram: