Low-Carb Lasagna with Mushrooms and Meat Ragu

By: Neda Varbanova, excerpted from The Mediterranean Meal Plan Cookbook

By: Neda Varbanova, excerpted from The Mediterranean Meal Plan Cookbook

This low carb lasagna tastes just like the real thing. It is so rich, and the combination of spices really elevates the flavors. I love using hearts of palm lasagna sheets for this recipe. If you aren’t a fan of them or aren’t able to get them, try it with lentil lasagna sheets or gluten-free lasagna sheets. For me, it’s the filling that makes this lasagna unforgettable. It is the ultimate comfort food and a meal you will want to make on repeat.

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Makes6 servings

Ingredients

4 tablespoons (60 ml) extra virgin olive oil,divided
10 oz (283 g) baby spinach
9 oz (250 g) ricotta cheese
1 egg
1/2 red onion, finely chopped
3 cups (210 g) portobello mushrooms, sliced
2 cloves garlic, finely chopped
1/4 lb (113 g) ground pork
1/4 lb (113 g) ground beef
1 teaspoon oregano
1/2 teaspoon chili flakes
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
Sea salt and pepper
2 cups (480 ml) tomato sauce
3 tablespoons (8 g) chopped fresh basil
2 (12-oz [340-g]) packages hearts of palm lasagna sheets, drained and rinsed (I used Palmini brand; see Nedi’s Tips)
1 cup (110 g) shredded Manchego cheese

DIRECTIONS

Preheat the oven to 400°F (205°C).
Add 2 tablespoons (30 ml) of the olive oil to a large skillet over medium heat and cook the spinach until it wilts. Let it cool and drain any liquid it may have released. Transfer the cooled spinach to a medium bowl and add the ricotta and egg. Mix well and set aside.
Meanwhile, add the remaining 2 tablespoons (30 ml) of the olive oil to the same skillet over medium heat. Toss in the onion and mushrooms and cook for 2 to 3 minutes. Add the garlic, ground pork, ground beef, oregano, chili flakes, cumin, turmeric, cinnamon, salt and pepper. Stir using a wooden spoon to break up the meat and cook for about 5 minutes, until the meat is browned.
Add the tomato sauce and reduce the heat to low. Simmer for 10 minutes and add the basil at the end.
Pour ¼ cup (60 ml) of the meat sauce into a 9 x 9–inch (23 x 23–cm) baking dish. Top with eight lasagna sheets so they cover the pan. Spread about one-third of the ricotta mix over the lasagna sheets and top with about one-third of the remaining meat sauce. Repeat these steps twice.
Sprinkle the last layer of meat sauce with the shredded cheese and bake for 15 minutes. Then, broil for 2 to 3 minutes, until golden.
Let the lasagna cool for 10 minutes before serving.

Nedi’s Tips:
I buy Palmini hearts of palm lasagna sheets on Amazon; you may also be able to find them in your local health food store.

I personally try to cook mainly with sheep or goat’s milk products as they are easier to digest than cow’s milk dairy. In this recipe, I used shredded Manchego to top the lasagna but the ricotta is from cow’s milk. If you have an intolerance to cow’s milk, a plant-based ricotta works very well as a substitution.