Heart of Palm Veggie Lasagna

Lighter and elegant twist on the classic Italian comfort food, made with hearts of palm sheets instead of pasta, filled with creamy ricotta, sautéed spinach, caramelized red onion, and colorful bell peppers.

Ingredients

For the filling

• 2 tbsp olive oil

• 1 medium red onion, thinly sliced

• 3 bell peppers (red, orange, and yellow), diced

• 4 cups fresh spinach

• 15 oz ricotta cheese

• Salt and freshly ground black pepper, to taste

For assembling

• 2 packs hearts of palm lasagna sheets (Palmini or similar)

• 1 ½ cups marinara sauce (homemade or store-bought)

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated parmesan cheese
  

🥘 Preparation

1- Caramelize the onion
Heat olive oil in a skillet over medium-low heat. Add the sliced onion and cook slowly until soft and golden, adding a splash of water to prevent burning.

2- Sauté the spinach
In a separate pan, lightly sauté the spinach with a splash of milk until just wilted and tender. Set aside.

3- Combine the filling
In a large bowl, mix the ricotta cheese with the caramelized onion, diced bell peppers, and sautéed spinach. Season with salt and black pepper.

4- Assemble the lasagna
In a clear glass baking dish, start with a layer of hearts of palm sheets. Spoon a thin layer of marinara sauce over the palm, then add the ricotta-vegetable mixture. Continue layering in this order until all ingredients are used, finishing with a layer of the ricotta-vegetable filling.

5- Bake
Cover with foil and bake at 400°F (200°C) for 40 minutes. Remove from the oven, top with mozzarella and/or parmesan cheese, then return to the oven uncovered until the top is golden and bubbling.

6- Serve
Allow the lasagna to rest for 10 minutes before slicing. Serve warm.

💡 Tips

• Use Palmini brand or any good-quality hearts of palm sheets.

• Spinach and hearts of palm tend to release water, pat them dry with paper towels before assembling the lasagna.

• Can be made ahead and reheated. It tastes even better the next day!