🥩 Carnivore Lasagna (Cheesy & Low-Carb)
No noodles. No plants. Just layers of meat and cheese baked into a rich, satisfying carnivore-friendly lasagna.
Perfect for keto-carnivore or strict carnivore (with simple swaps below).
🛒 Ingredients (Serves 6–8)
🥩 Meat Layer
-
2 lbs ground beef (80/20 preferred)
-
½ tsp salt (optional, depending on strictness)
🧀 Cheese Layers
-
8 oz cream cheese, softened
-
1 cup whole milk ricotta
-
1½ cups shredded mozzarella
-
1 cup shredded Parmesan
-
1 large egg
🧈 Optional Fat Boost
-
2 tbsp butter (for greasing dish or mixing into beef)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Grease a 9×9 or 9×13 baking dish with butter.
2️⃣ Cook the Beef
Brown ground beef in a skillet over medium heat.
Season lightly with salt if using.
Drain excess grease only if desired (keeping some adds flavor and fat).
Set aside.
3️⃣ Make Cheese Mixture
In a bowl, combine:
-
Cream cheese
-
Ricotta
-
Egg
-
½ cup mozzarella
Mix until smooth.
4️⃣ Layer the Lasagna
Layer in this order:
-
Half the ground beef
-
Half the cheese mixture
-
Repeat layers
-
Top with remaining mozzarella and Parmesan
5️⃣ Bake
Bake uncovered for 25–30 minutes, until bubbly and golden.
6️⃣ Rest
Let rest 10–15 minutes before slicing.
This helps it set and slice cleanly.
🔥 Strict Carnivore Option (Zero Plants)
If avoiding all plant-derived ingredients:
-
Skip ricotta
-
Use only beef, egg, mozzarella, Parmesan, cream cheese
-
Avoid garlic/onion powders
-
Use animal-based cheeses only
For ultra-strict:
-
Meat + egg + hard cheese only
🥩 Approx Macros (Per Serving, 8 servings)
-
Calories: ~500–600
-
Protein: 35–45g
-
Carbs: 2–4g
-
Fat: 40–50g
(Varies by cheese and fat content.)
❓ Q & A
Q1: Can I make noodle “layers”?
Yes. You can bake thin egg-and-cheese sheets separately and layer them like pasta sheets for more structure.
Q2: Can I use ground pork or lamb?
Absolutely. A beef + pork mix gives excellent flavor.
Q3: Why is my lasagna watery?
-
Too much grease not drained
-
Ricotta holding moisture
-
Not resting long enough
Let it cool before slicing.
Q4: Can I freeze it?
Yes. Cool completely, slice, freeze up to 3 months. Reheat at 350°F until warmed through.
Q5: Is this keto-friendly?
Yes — very low carb and high fat.
