Best Keto Kosher Lasagna

Our Best Kosher Lasagna is a great recipe to add to your repertoire of Keto Kosher recipes. It is easy to make since palmini noodles require no cooking step before assembling. Simply layer marinara sauce, palmini noodles, and cheeses to create this Kosher Keto meal. For this recipe, we have used both shredded cheese and cottage cheese. The cottage cheese is mixed with garlic-sauteed spinach for extra color, texture, flavor, and nutritional value.

What are palmini lasagna noodles?

Palmini pasta is a delicious pasta alternative made from the heart of palm, which is from the inner core of a bud of certain palm trees. When fabricated and cooked, it resembles wheat pasta in texture and color. The flavor is slightly lemony, which pairs well with many dishes and adds brightness to this Keto Kosher lasagna recipe.

Tips for slicing the Kosher lasagna

All lasagna recipes are difficult to cut and serve while hot. It is best to allow the lasagna to cool enough to slightly set the cheeses and sauce together, so they do not slide around when the slices are cut and served.

Can I use ricotta cheese?

Yes! Please feel free to substitute the cottage cheese for ricotta cheese in this Keto recipe.

Serving suggestions

To make the ultimate pairing, serve this with other Keto Kosher recipes like our Keto Kosher Greek Creamy Lemon Chicken Soup:

https://www.carbmanager.com/recipe-detail/ug:099b04687f624e72bcd81050abe63902/keto-kosher-greek-creamy-lemon-chicken-soup-avgolemono

Net Carbs

5.4 g
Fiber

2.2 g
Total Carbs

7.7 g
Protein

16.1 g
Fats

16 g

237 cals

Quantity

Serving Size

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Palmini Lasagna noodles

16 oz
Garlic

2 clove
Extra virgin olive oil

0.5 tbsp
Baby spinach

2.5 oz
Cottage cheese

1.5 cup
Marinara sauce

1.25 cup
Mozzarella cheese

4 cup, shredded

Step 1

Drain the palmini noodles in a strainer. Shake off the excess water. Set aside.
Step 2

Mince garlic and set aside. Heat a medium skillet over medium-high heat until hot. Add in ½ tbsp of olive oil and swirl to coat. Add in the garlic and immediately add in the baby spinach. Stir until wilted and remove from heat. Place the spinach in a mixing bowl to cool slightly.
Step 3

Then add the cottage cheese into the garlic spinach mixture. Stir well to combine. Taste and season with a pinch of sea salt if desired. Typically, you can skip adding salt to this step since the shredded cheese tends to be salty.
Step 4

Preheat the oven to 350 F (180 C). In a 2 quart rectangular dish (11” x 7” x 2”), add a thin layer of marinara sauce. The marinara will serve as the base for the rest of the ingredients and ensure the ingredients do not stick.
Step 5

Next, add a layer of palmini noodles. Top the noodles with some of the cottage cheese mixture and ½ cup of shredded cheese. Repeat this step six more times ending with a layer of noodles. Spread the remaining marinara sauce on the noodles and top with 1 cup of shredded cheese (you should use 3 cups of shredded cheese for the layers).
Step 6

Bake the lasagna for 30 minutes or until bubbling well. Now turn the oven off and switch to broil. Broil the lasagna until the top is golden brown and delicious.
Step 7

Allow the lasagna to cool sufficiently before serving so the layers can solidify. Doing so will make it easier to cut and serve. Enjoy!