Introduction

Carnivore Lasagna is a hearty, cheese-forward dish perfect for meat lovers seeking a comforting, low-carb meal. This recipe replaces traditional pasta with layers of savory melted cheese slices, creating a rich and satisfying lasagna experience.

A baked lasagna in a rectangular beige ceramic dish rests on a folded beige cloth over a white marbled surface. One slice has been removed, showing three thick layers of pasta sheets separated by two rich layers of browned meat sauce that is chunky and reddish-brown. On top, a thick, golden-brown layer of melted cheese is slightly bubbly and browned in spots, covering the entire dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs (680 g) ground beef
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

Step 1: In a skillet, melt the butter or beef tallow over medium heat.
Step 2: Add ground beef and sausage to the skillet, cooking until browned and crumbled throughout.
Step 3: Season the meat lightly with salt and pepper, if using. Remove from heat and set aside.
Step 4: In a medium bowl, combine ricotta cheese, egg, and half of the grated Parmesan. Stir until creamy and smooth.
Step 5: Preheat your oven to 375°F (190°C) and grease a baking dish with butter or tallow.
Step 6: Spread a thin layer of the meat mixture on the bottom of the dish.
Step 7: Layer mozzarella cheese slices over the meat as a substitute for noodles.
Step 8: Spread a layer of the ricotta mixture over the cheese slices.
Step 9: Sprinkle shredded mozzarella evenly over the ricotta layer.
Step 10: Repeat these layers until all the ingredients are used, finishing with a topping of shredded mozzarella and the remaining Parmesan cheese.
Step 11: Cover the dish with foil and bake for 20 minutes.
Step 12: Remove the foil and bake uncovered for another 15–20 minutes until the top is bubbling and golden brown.
Step 13: Let the lasagna cool for 10 minutes before slicing to maintain neat layers.
Step 14: Serve warm, garnished with an extra sprinkle of Parmesan if desired.

Tips & Variations

Use provolone cheese slices instead of mozzarella for a different flavor and a firmer “noodle” layer.
For richer flavor, try adding a splash of Worcestershire sauce or minced garlic to the meat while browning.
If you prefer, substitute the ground sausage with more ground beef or omit it entirely for simplicity.
Fresh herbs like basil or oregano can be stirred into the ricotta mixture for added aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through, ensuring the cheese melts nicely again.

How to Serve

The image shows a rectangular ceramic baking dish filled with a three-layer lasagna. The top layer is golden brown and bubbly melted cheese with some darker browned spots. Below the cheese, there are two visible layers of thick, rich meat sauce mixed with bits of ground meat, alternating with two creamy, pale yellow cheese layers. A wedge has been cut out, showing the lasagna’s thick, soft, and saucy texture inside. The dish sits on a beige cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Carnivore Lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered and refrigerated, then bake as directed when ready to eat.

Is this recipe low-carb or keto-friendly?

Absolutely. By replacing traditional pasta with cheese slices, this lasagna is low in carbohydrates and well suited for ketogenic or low-carb diets.