Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander. Rinse the palmini slices with water and set aside.

Meanwhile, prepare the Marinara Sauce and the beef.

Place the ground meat in a cast iron skillet or a non stick pan. (If using cast iron, add a few tablespoons of water.) Cook over a medium-high heat until browned and opaque, for about 10 minutes. Add the Marinara Sauce and cook to heat through. Take off the heat.

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Lay the palmini slices in a single layer on the bottom of a medium sized deep tray (I used a 20 x 30 cm/ 8 x 12 inch tray). Add half of the prepared meat mixture and evenly spread on top.

Sprinkle with about a third of the grated mozzarella cheese.

Add another layer of palmini slices.

Top with the remaining beef mixture and sprinkle with another third of grated mozzarella.

Add the remaining palmini slices. (Note: I was 2 slices short so I opened another can but you can just spread them out more and use one can.)

Top with the remaining one third of grated mozzarella and add grated Parmesan cheese.

Place in the oven and bake for 20 minutes, until golden brown and bubbly on top. Remove from the oven and let it cool down slightly before serving.

Optionally, sprinkle with some fresh basil and serve warm. This keto palmini lasagna can be stored in the fridge for up to 4 days or freezer for up to 3 months.

Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander. Rinse the palmini slices with water and set aside.

Meanwhile, prepare the Marinara Sauce and the beef.

Place the ground meat in a cast iron skillet or a non stick pan. (If using cast iron, add a few tablespoons of water.) Cook over a medium-high heat until browned and opaque, for about 10 minutes. Add the Marinara Sauce and cook to heat through. Take off the heat.

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Lay the palmini slices in a single layer on the bottom of a medium sized deep tray (I used a 20 x 30 cm/ 8 x 12 inch tray). Add half of the prepared meat mixture and evenly spread on top.

Sprinkle with about a third of the grated mozzarella cheese.

Add another layer of palmini slices.

Top with the remaining beef mixture and sprinkle with another third of grated mozzarella.

Add the remaining palmini slices. (Note: I was 2 slices short so I opened another can but you can just spread them out more and use one can.)

Top with the remaining one third of grated mozzarella and add grated Parmesan cheese.

Place in the oven and bake for 20 minutes, until golden brown and bubbly on top. Remove from the oven and let it cool down slightly before serving.

Optionally, sprinkle with some fresh basil and serve warm. This keto palmini lasagna can be stored in the fridge for up to 4 days or freezer for up to 3 months.