Description

Carnivore Lasagna is a meat-centric, low-carb twist on the traditional lasagna that replaces pasta sheets with slices of mozzarella cheese. This hearty dish layers browned ground beef and Italian sausage with creamy ricotta mixed with egg, shredded mozzarella, and Parmesan cheese, baked to golden perfection for a rich, satisfying meal perfect for meat lovers.

Ingredients

Scale

Meat Base

1 ½ lbs (680 g) ground beef (or beef + pork mix)
½ lb (225 g) ground Italian sausage (optional, for flavor)
2 tbsp butter or beef tallow (for browning meat)
1 tsp sea salt (to taste)
½ tsp black pepper (optional)

Cheese Mixtures

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, used as “noodles”)

Instructions

Brown the Meat: In a skillet, melt butter or beef tallow over medium heat. Add the ground beef and Italian sausage if using, cooking until browned and crumbled. Season lightly with sea salt and optional black pepper. Once cooked, set the meat mixture aside to cool slightly.
Prepare the Ricotta Mixture: In a medium bowl, combine the whole milk ricotta cheese, one large egg, and half of the grated Parmesan cheese. Stir thoroughly until the mixture is creamy and smooth, which will help bind the layers together.
Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a baking dish generously with butter or beef tallow to prevent sticking and enhance flavor.
Assemble the Lasagna Layers: Start by spreading a thin layer of the browned meat mixture at the bottom of the baking dish. Next, layer slices of mozzarella cheese to represent the “noodles.” Spread a layer of the ricotta mixture on top, followed by a sprinkle of shredded mozzarella cheese. Repeat this layering process—meat, cheese slices, ricotta mixture, shredded mozzarella—until all ingredients are used, finishing with a topping of shredded mozzarella and the remaining grated Parmesan cheese.
Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to let the flavors meld and heat through.
Bake Uncovered: Remove the foil and continue baking for an additional 15–20 minutes, or until the cheese on top is bubbling and golden brown, indicating a perfect melt and crisp finish.
Cool and Serve: Allow the lasagna to cool for about 10 minutes after removing from the oven to help it set and make slicing easier. Serve warm, optionally with an extra sprinkle of Parmesan cheese on top for added flavor and presentation.

Notes

Using mozzarella cheese slices as noodles reduces carbs and keeps the dish carnivore-friendly.
Italian sausage is optional but adds additional flavor complexity; omit for a simpler taste.
Butter or beef tallow can be used interchangeably for browning and greasing, each adding subtle differences in flavor.
Letting the lasagna cool after baking helps maintain neat layers and easier slicing.
Season lightly to keep flavors balanced without overpowering the meat and cheeses.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Carnivore Lasagna, Low Carb Lasagna, Meat Lasagna, Keto Lasagna, No Pasta Lasagna, Italian Sausage, Mozzarella Noodles, Ricotta Cheese