EASY CARNIVORE LASAGNA Recipe

If you’re following a carnivore diet but still crave the comforting layers of lasagna, this Carnivore Lasagna is for you! This recipe eliminates all plant-based ingredients, focusing solely on meat, cheese, and eggs. It’s rich, satisfying, and perfect for anyone committed to an all-meat lifestyle. Let’s dive into how to make this delicious, zero-carb lasagna!

INGREDIENTS FOR CARNIVORE LASAGNA

Here’s what you’ll need to create this meaty masterpiece:

For the Meat Layers:

1.5 lbs ground beef (or a mix of ground beef and ground pork)
1 lb Italian sausage (optional, for extra flavor)
1 tsp salt
1/2 tsp black pepper (optional, if tolerated)

For the Cheese Layers:

2 cups shredded mozzarella cheese
1 cup ricotta cheese (or substitute with cottage cheese if preferred)
1 cup grated Parmesan cheese

For the “Pasta” Sheets:

6 large eggs
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

HOW TO MAKE CARNIVORE LASAGNA

STEP 1: MAKING THE MEAT SAUCE

In a large skillet, cook the ground beef and Italian sausage over medium heat. Break the meat into small pieces with a spatula as it cooks.
Season with salt and pepper (if using). Cook until the meat is fully browned and no pink remains (about 8-10 minutes).
Drain excess fat if desired, then set the meat aside.

STEP 2: MAKING THE “PASTA” SHEETS

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, whisk the eggs until smooth. Stir in the shredded mozzarella and grated Parmesan cheese.
Pour the mixture onto the prepared baking sheet and spread it into a thin, even layer.
Bake for 10-12 minutes, or until the egg layer is set and lightly golden. Let it cool, then cut into lasagna-sized strips.

STEP 3: ASSEMBLING AND BAKING THE LASAGNA

In a 9×13-inch baking dish, spread a thin layer of the cooked meat mixture on the bottom.
Place a layer of the baked egg “pasta” sheets over the meat.
Spread a layer of ricotta cheese over the egg sheets, followed by a sprinkle of shredded mozzarella and Parmesan cheese.
Repeat the layers until all ingredients are used, finishing with a layer of meat on top.
Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving.

HOW TO STORE LEFTOVERS

Allow the lasagna to cool completely before storing.
Transfer leftovers to an airtight container or wrap the baking dish tightly with plastic wrap or aluminum foil.
Store in the refrigerator for up to 3-4 days.

HOW TO REHEAT LEFTOVERS

Oven Method: Preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
Microwave Method: Place a single serving on a microwave-safe plate and heat on high for 1-2 minutes, or until warm.

NUTRITIONAL INFORMATION (PER SERVING)

This recipe serves 6, and each serving contains approximately:

Calories: 550
Fat: 40g
Protein: 45g
Total Carbs: 2g
Fiber: 0g
Net Carbs: 2g

COOKING TIPS

Customize the Meat: Use any combination of ground meats, such as beef, pork, or lamb, to suit your preferences.
Cheese Variations: Experiment with different cheeses like cheddar, provolone, or gouda for unique flavors.
Crispy Top Layer: For an extra crispy top, broil the lasagna for 2-3 minutes after baking.
Make Ahead: Assemble the lasagna ahead of time and refrigerate it overnight. Bake it just before serving for a quick meal.

This Carnivore Lasagna is a hearty, satisfying dish that proves you don’t need plants to enjoy a classic comfort food. Packed with meat and cheese, it’s perfect for anyone following a carnivore or zero-carb lifestyle