Carnivore Lasagna
This meat based carnivore lasagna swaps pasta for layers of cheese, meat, and ricotta for a hearty, low-carb comfort dish. Perfect for anyone following a carnivore or keto lifestyle, it’s rich, filling, and family-friendly.
Equipment
- Large skillet
- Mixing Bowl & Whisk
- Wooden spoon or spatula
- Sharp Chef’s Knife & Cutting Board
- Baking Dish (9x13 in / 23x33 cm)
- Aluminum foil
Ingredients
- 1 ½ lbs 680 g ground beef (or beef + pork mix)
- ½ lb 225 g ground Italian sausage (optional, for flavor)
- 2 cups whole milk ricotta cheese
- 1 large egg to bind ricotta
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 –10 mozzarella cheese slices or provolone, for “noodles”
- 2 tbsp butter or beef tallow for browning meat
- 1 tsp sea salt to taste
- ½ tsp black pepper optional, if you include minimal seasoning
Instructions
- In a skillet, melt butter or beef tallow.
- Add ground beef and sausage, cooking until browned and crumbled.
- Season lightly with salt (and pepper, if allowed). Set aside.
- In a medium bowl, combine ricotta, egg, and half the Parmesan.
- Stir until creamy and smooth.
- Preheat oven to 375°F (190°C).
- Grease a baking dish with butter or tallow.
- Thin layer of meat mixture
- Cheese slices as noodles
- Ricotta mixture
- Shredded mozzarella
- Repeat until ingredients are used. Finish with mozzarella and Parmesan on top.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake another 15–20 minutes, until top is bubbling and golden.
- Let cool for 10 minutes before slicing for neat layers.
- Serve warm with an extra sprinkle of Parmesan.
Notes
- Make ahead: Assemble lasagna up to 24 hours in advance. Cover and refrigerate until ready to bake.
- Storage: Keeps well in the fridge for 4 days or freezer for 2 months. Reheat at 350°F until warm.
- Customization: Use only beef for a classic flavor, or mix in pork sausage for extra richness.
- Dairy adjustments: Swap ricotta for mascarpone or cream cheese if preferred.
- Meal prep tip: Slice and portion after cooling to create grab-and-go meals for the week.