Heart of Palm Lasagna

gluten-free recipe


  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 8 oz cremini mushrooms, sliced
  • 2 large zucchini squashes, sliced
  • 1 tablespoon olive oil 
  • ½ teaspoon salt
  • 1 tablespoon oregano
  • 1-15oz container low fat ricotta cheese
  • 1-10oz bag frozen chopped spinach
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1/4 tsp salt
  • 1 pinch red pepper flakes
  • 3 Tablespoons grated parmesan cheese
  • ½ cup low-fat shredded mozzarella cheese
  • 1 jar marinara sauce
  • 2 cans Palmini hearts of palm lasagna sheets



  1. Remove all ingredients from refrigerator and let thaw out. Be sure to wring out extra water from the spinach.
  2. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange all sliced veggies on the sheet. Brush vegetables with olive oil and sprinkle with ½ teaspoon salt and 1 tablespoon oregano. Roast for 25 minutes. Lower oven temp to 375 degrees Fahrenheit. 
  3. Place heart of palm sheets in a pot and boil over medium heat for 2-5 minutes. Then place on paper towel covered pan to dry. 
  4. In a large bowl, mix together ricotta cheese, spinach, Italian seasoning, garlic powder, ¼ tsp salt, 2 tablespoons of parmesan cheese and pinch of red pepper flakes. 
  5. Line a baking pan with ½ cup marinara sauce. Layer 12 lasagna noodle sheets. Cover with half of the roasted vegetables and ½ cup marinara sauce. Layer another 12 noodle sheets. Cover them with ricotta mixture. Layer another 12 noodle sheets. Cover with remaining vegetables and ½ cup marinara sauce. Layer rest of noodles, and top with 1 tablespoon of parmesan cheese and ½ up of low fat mozzarella cheese. 
  6. Bake uncovered for 35 minutes. If you want, broil for 1-3 minutes until the top browns. Remove from oven and divide into 8 after cooling.

Full Plate Living is a small-step approach with big health outcomes. It's provided as a free service of Ardmore Institute of Health.

Learn More