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Hearts of Palm Lasagna



• 28 oz of hearts of palm, drained and rinsed in cold water. 

• 1 package lasagna noodles 

• 2 onions

• 3 cloves of garlic 

• 3 celery stalks 

• 2 tomatoes 

• 3 tablespoons of olive oil 

• fresh parsley 

• marjoram or fresh or dried oregano 

• 3 oz of grated Gruyere cheese 

• salt and pepper


• 1 egg 

• 1 teaspoon of fresh cream 

• a little water

• salt and pepper



Chop the onions and the celery. Brown them in a pan in

olive oil. Add the diced tomatoes, the crushed garlic, and

the chopped parsley or marjoram. Add the salt and pepper.

Generously season so it has a lasagna flavor. Once the

tomatoes have broken up, remove them from the heat. Chop the

hearts of palm in thin slices. In a baking dish, add the ingredients

in layers, as well as the hearts of palm and lasagna noodles.

Beat an egg, the cream and a little water. Season with salt

and pepper. Add the liquid to the baking dish. It should be

one centimeter above the last layer. Allow the lasagnas to

plump up and soften for at least for 1 hour. Continue to add

water until the desired volume has been reached. Bake at

160°C, making sure that the lasagna noodles slowly plump

up. When the liquid has been absorbed, sprinkle with

cheese and cook another 15 minutes at the same temperature.

Serve when the cheese has browned.

Rice and Hearts of Palm



• 1/2 bar of margarine

• 1/2 medium onion, finely chopped

• 3 minced garlic cloves

• 9 ounces of Mozarella cheese (or cheese that melts)

• 3 cups of pre-cooked rice

• 7 ounces of cooked or smoked ham, diced in cubes

• 1 small can of sweet corn

• 1 greased baking dish

• 2 liters of water


• 1 tablespoon of corn starch

• 1 cup of cream

• 1 14 oz jar of hearts of palm

• salt to taste



Add water to precook rice and let it cook until the rice has puffed,

but remains somewhat crunchy. Melt the margarine in a

pot over low heat. Add the finely chopped onion and garlic

and let them brown. Next, add the cream with a tablespoon

of dissolved corn starch and the chopped hearts of

palm. When it comes to a boil, add a pinch of salt. In another

pan, add a tablespoon of margarine and sauté the

cubed cooked or smoked ham. When browned a little, take

it off the heat, add the sweet corn and then add it all to the

sauce. Next, in the baking dish, lay down a layer of rice, add

a little of the hearts of palm sauce and a layer of cheese.

Repeat until all the ingredients are used up. Finish with a

layer of cheese and then bake.

Hearts of Palm Quiche



• 1 can of hearts of palm sliced, drained and rinsed in

cold water

• 1 roll of puff pastry

• 2 tablespoons of oil

• 1 tablespoon of flour

• 3 oz of grated swiss Gruyere cheese


• 3 eggs

• 10 tablespoons of cream

• salt and pepper to taste

• 1 large onion

• fresh parsley

• 1 garlic clove



Dice and brown the onion, mash the garlic and chop up the

parsley. In a large bowl, whisk the eggs, cream, garlic and

parsley. Add the salt and pepper. Add the browned cooled

onion and the hearts of palm in chunks. Grease a baking

dish and dust it with flour before laying down the puff pastry.

Add the filling and bake at approximately 180°C. When

the filling is firm and the edges are a little puffed up (about

15 minutes), sprinkle with the grated cheese. Let it bake another

30 minutes approximately, lowering the temperature

to 160°C. Serve piping hot.

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