Zero-Carb Carnivore Lasagna
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
🔥 Ingredients:
For the Meat Sauce:
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1 lb (450g) ground beef (80/20)
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½ lb (225g) ground pork or Italian sausage (sugar-free)
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½ tsp salt (or to taste)
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½ tsp ground black pepper
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Optional: ¼ tsp garlic powder or onion powder (omit for strict zero-carb)
For the Cheese Layers:
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2 cups shredded mozzarella cheese
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1 cup ricotta cheese (or sub with soft cream cheese or mascarpone for zero-carb)
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½ cup grated Parmesan cheese
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1 large egg (to mix into ricotta for structure)
For the “Noodle” Layers:
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4–5 large eggs
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4 oz (110g) cream cheese
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1 cup shredded mozzarella cheese
🔪 Instructions:
Step 1: Make Carnivore “Noodles”
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Preheat oven to 350°F (175°C).
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Blend eggs, cream cheese, and mozzarella until smooth.
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Line a baking sheet with parchment paper, lightly greased.
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Pour the egg mixture into a thin, even layer on the sheet.
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Bake for 10–12 minutes until set but not browned.
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Let cool, then slice into lasagna-size sheets (about 3 pieces lengthwise).
Step 2: Prepare the Meat Sauce
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In a skillet over medium-high heat, brown the beef and pork together.
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Season with salt and pepper.
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Optional: Stir in a spoonful of beef bone broth or tallow for richness.
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Simmer until liquid is mostly reduced and mixture is thick.
Step 3: Prepare Cheese Filling
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In a bowl, mix ricotta (or cream cheese) with 1 egg and a pinch of salt.
Step 4: Assemble the Lasagna
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In a small baking dish, layer as follows:
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A spoonful of meat sauce
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One layer of egg “noodles”
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A layer of ricotta mixture
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A handful of mozzarella
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Repeat until you run out of ingredients (usually 3 layers).
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Finish with mozzarella and Parmesan on top.
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Step 5: Bake
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Bake uncovered at 375°F (190°C) for 20–25 minutes, or until bubbly and golden.
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Let rest 5–10 minutes before slicing (it firms up as it cools).
🧊 Storage:
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Keeps in fridge for 4 days.
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Freezes well — reheat in oven or air fryer.