• Preheat Oven to 400°F; or 325°F if making Keto Egg Noodles.

Option #1: Hearts of Palm Preparation (If Not Making Keto Egg Noodles)

• Open the Palmini cans and drain the liquid in a strainer.
• Rinse the Palmini with cold water.
• Place the Palmini on a kitchen towel to completely dry.

Option #2: Keto Egg Noodles (If Not Using Hearts of Palm)

• Place the spinach in a pot and heat over medium-high heat.
• Continuously stir for about 2-3 minutes until all the leaves are mostly wilted.
• Set the spinach aside to cool. Once cool, squeeze out as much moisture as possible.
• Place the cooked spinach, eggs, cream cheese and flour (oat fiber, almond flour or psyllium husk) in a blender and blend until thoroughly combined.
• Line 2 baking sheets with parchment paper and lightly pour the mixture until spread evenly, making sure that there are not gaps in the mixture. You want your noodles to be fairly thin, but not too thin they fall apart.

  Note: My baking sheets are 19" x 12" and 17"x 11".
• Bake in a preheated oven at 325°F for 8-10 minutes or until cooked through.
• Once the noodles are done baking, remove from oven and increase the oven temperature to 400°F

Keto Bechamel Sauce

• Heat butter in a saucepan over low- medium heat until melted. Do not boil.
• Add heavy whipping cream, water, xanthum gum and nutmeg to the saucepan and whisk.
• While whisking, add grated parmesan cheese and stir until melted and combined.
• Once cheese is melted, taste the sauce and adjust the seasoning as needed by adding salt and pepper.
• Transfer sauce to a blender. This step is optional but it helps to thicken the sauce if needed.
• Allow to cool and cut into desired size. 

Assembling the Lasagna - 3 Cups of Ragù

• Spread a thin layer of ragù on the bottom of the baking dish.
• Cover the ragù with keto lasagna sheets, making sure that there are no gaps showing. You may need to trim the lasagna sheets to fit your baking dish.
• On top of the lasagna sheets, add another layer of ragù, a thin layer of bechamel, and some grated parmigiano-reggiano. NOTE: Keep the layers of ragù thin. Depending on the size of your baking dish, you might not use all of the sauce.
• Add another layer of lasagna sheets and repeat. The top layer should end with the ragu, bechamel, and a heavy grating of parmigiano-reggiano.
• Bake uncovered for 30-35 minutes until top is brown.
• Remove from oven and let sit for about 20 minutes. Do not skip this step! This is very important to allow the lasagna to firm up and hold together once you cut into it.
• Enjoy!
• Once the egg noodles have cooked. Carefully cut into your desired size of lasagna sheet.