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