Carnivore Lasagna

Welcome, fellow carnivores, to the meaty marvel that is Carnivore Lasagna! If you’ve ever dreamed of a lasagna that ditches the carbs and doubles down on meat and cheese, then buckle up.

This recipe is about to make your culinary dreams come true. Imagine layers of juicy ground beef, rich Alfredo sauce, and egg-based lasagna sheets. You’ll question why you ever bothered with noodles.

Now, I know what you’re thinking: “Lasagna without a single plant-based ingredient? That’s madness!” But trust me, once you take a bite, you’ll understand the genius behind it. This dish is keto-friendly, gluten-free, and definitely worth the effort.

Preheat that oven, grab your skillet, and get ready. This Carnivore Lasagna is about to become your new favorite comfort food! And stay tuned for some seasoning tips at the end to make this dish truly your own.

Frequently Asked Questions

Welcome to the FAQ section! Here, I answer all your burning questions about my epic Carnivore Lasagna. From ingredient swaps to make-ahead tips, I’ve got you covered with answers that are both helpful and humorous.

Why is there no seasoning listed in the ingredients?

I like to keep things strictly carnivore and let the animal-based ingredients do the talking. But don’t worry, I’ll drop some seasoning wisdom at the end to spice things up if you’re feeling adventurous.

Can I make this ahead of time?

Absolutely! In fact, it tastes even better the next day. Think of it as giving the flavors a chance to mingle at their own private party. Just reheat and enjoy!

Is this lasagna keto-friendly?

You bet! This lasagna is so keto-friendly, it practically invented the diet. No meaningful carbs here, just pure, unadulterated meat, egg, cream, and cheese goodness.

Can I use store-bought Alfredo sauce instead of making it from scratch?

Nope. Where’s your sense of adventure? Plus, store-bought Alfredo sauce often contains ingredients that carnivores try to avoid, like vegetable oils and preservatives. Making the sauce from scratch ensures you stay true to the carnivore ethos and get the freshest, most delicious sauce possible.

How many servings does this recipe make?

It serves about 4 hungry carnivores or 6 if they’ve had a light snack beforehand. Or 1 if you’re really, really committed. No judgment here!

Step-by-Step Instructions for Making Carnivore Lasagna

Grab your skillet and melt some butter or tallow. Toss in 1 lb (450 g) of ground beef and stir like you’re in a cooking show. Season with unrefined sea salt to taste, if desired.

Once it’s nicely crumbled and cooked through, set it aside and give yourself a pat on the back.

Prepare the Alfredo sauce: Pour 1 cup (240 ml) of heavy cream into a small saucepan and bring it to a gentle boil. Try not to get too mesmerized by the bubbling cream — it spills over quicker than you can say “cheese-tastrophe!”

Stir in 2 cups (470 ml) of freshly grated Parmesan cheese.

Keep stirring until the cheese melts and the sauce thickens (it doesn’t matter if it doesn’t get very thick). Remove from heat and set aside.

Next, make the lasagna sheets: Crack 6 organic free-range eggs into a mixing bowl.

Whisk lightly. You’re basically making giant egg pancakes. Who knew?

Cook the first egg sheet: Heat your trusty skillet over medium heat. Pour in half of the egg mixture to form a thin layer.

Cover and cook until done.

Carefully remove this “lasagna sheet” and place it on a plate. Repeat with the remaining egg mixture to make your second sheet.

Now, la grande finale: Layer the lasagna. Spread 1/2 cup (120 ml) of the cooked ground beef over the bottom of a 2-qt (2 L) baking dish. This is your delicious, meaty foundation.

Add the first egg sheet: Place one of the egg “lasagna sheets” over the ground beef. It’s like laying down the first brick in a glorious meat castle.

Spread Alfredo sauce: Ladle half of your Alfredo sauce over the egg sheet. Try not to drool.

Top with half of the remaining ground beef…

…followed by 1 cup (240 ml) of shredded mozzarella cheese. Because more cheese is always the right answer.

Lay down the second egg “lasagna sheet.” Almost there!

Top with the rest of the Alfredo sauce.

Then, spread the remaining ground beef on top…

…and sprinkle with 1 cup (240 ml) shredded mozzarella cheese.

Your lasagna tower of meaty goodness is complete!

Pop the baking dish into your preheated oven and bake at 350 °F (175 °C) for 40 minutes…

…or until it’s golden and bubbly. Your kitchen will smell like a carnivore’s paradise.

Let the lasagna stand for 10 minutes before serving. This is the hardest part, but trust me, it’s worth the wait.

Slice into your creation and dig in! And if you can manage to save some for later, you’ll be thrilled to know it tastes even better when reheated the next day. Bon appétit, and welcome to your new favorite comfort food!

Top tip: Sprinkle ample cooked crumbled bacon on top of your meaty lasagna for a perfect and tasty crunchy finish — it’s like a cherry on top but more satisfying!

How I Came Up with This Unique Carnivore Meal Recipe

For ages, I’ve been itching to whip up a recipe for Carnivore Lasagna. The idea hit me when someone on my Finnish Facebook page mentioned that The Finnish Martha Association suggested using eggs instead of lasagna sheets if you’re fresh out.

Bingo! Why not make a Carnivore Lasagna using eggs as the sheets? Plus, I already had a killer animal-based Alfredo sauce from my Keto Lasagna in my Low Sugar, So Simple book. For the meat, I went with good old cooked ground beef. I was floored that I could concoct this seemingly complex dish with just five ingredients — perfect for my blog!

So, I dove into my first experiment. I boiled 12 eggs and sliced them up to use as “lasagna sheets.” Then, I cooked the ground beef, whipped up my Alfredo sauce, and grabbed a couple of cups of grated mozzarella cheese. I layered everything in a baking dish and baked it until golden. I was thrilled with my creation; it tasted amazing!

But then, a day later, I had an epiphany: Why on earth did I use boiled egg slices as lasagna sheets? I could make way better “lasagna sheets” by cooking whisked eggs in a skillet, like thin omelets.

So, I tried it again — while snapping new photos — and lo and behold, this version was the ultimate winner! The looks and taste were unbelievably amazing! All the effort paid off, and I was in heaven with every bite.

Here’s the recipe for you to enjoy:

Continue to Content

Carnivore Lasagna

Yield: 4

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Welcome, fellow carnivores, to the meaty marvel that is Carnivore Lasagna! If you’ve ever dreamed of a lasagna that ditches the carbs and doubles down on meat and cheese, then buckle up.

This recipe is about to make your culinary dreams come true. Imagine layers of juicy ground beef, rich Alfredo sauce, and egg-based lasagna sheets. You’ll question why you ever bothered with noodles.

Now, I know what you’re thinking: “Lasagna without a single plant-based ingredient? That’s madness!” But trust me, once you take a bite, you’ll understand the genius behind it. This dish is keto-friendly, gluten-free, and definitely worth the effort.

Preheat that oven, grab your skillet, and get ready. This Carnivore Lasagna is about to become your new favorite comfort food! And stay tuned for some seasoning tips at the end to make this dish truly your own.

Print

Ingredients

Ground beef base:

• 1 lb = 450 g ground beef
• (unrefined sea salt to taste)
• (butter or tallow for frying)

Alfredo sauce:

• 1 cup = 240 ml heavy cream
• 2 cups = 470 ml freshly grated Parmesan cheese

Lasagna sheets:

• 6 organic free-range eggs

Other ingredients:

• 2 cups = 470 ml shredded mozzarella cheese

Instructions

1. Preheat the oven to 350 °F (175 °C).
2. Cook the ground beef, constantly stirring, in butter or tallow until crumbled and done. (Season with salt to taste if desired.) Set aside.
3. Next, prepare the Alfredo sauce: Place the heavy cream in a small saucepan and bring to a boil.
4. Add the Parmesan and stir well. Cook over medium heat until the cheese is melted and the sauce has thickened slightly. Remove from the heat and set aside.
5. Next, prepare the lasagna sheets: Crack the eggs into a mixing bowl. Whisk lightly.
6. Heat a skillet over medium heat (you can use the same skillet where you cooked the ground beef). Pour half of the egg mixture into the skillet into a thin layer.
7. Cook, covered, until the eggs are done. Carefully remove the "lasagna sheet" from the skillet and place on a plate. Make another "lasagna sheet" from the rest of the eggs.
8. Next, layer your lasagna: Spread 1/2 cup (120 ml) of the ground beef over the bottom of a 2-qt (2 L) baking dish.
9. Place one of the egg "lasagna sheets" on the ground beef so that it covers the meat completely.
10. Spread half of the Alfredo sauce over the egg "lasagna sheet."
11. Top with half of the remaining ground beef, followed by 1 cup (240 ml) of shredded mozzarella cheese.
12. Place the remaining "lasagna sheet" on the shredded mozzarella and top with the rest of the Alfredo sauce.
13. Then spread the rest of the ground beef on top and sprinkle with the remaining mozzarella cheese.
14. Bake in the preheated oven for 40 minutes, or until golden and bubbly.
15. Let stand for 10 minutes before serving.
16. The lasagna tastes best when reheated the next day.
    

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Tips for Variations

Ready to jazz up your Carnivore Lasagna and take it to the next level? Whether you want to stick to your all-meat guns or sneak in some keto-friendly veggies, I’ve got you covered. Think of this as your culinary playground where bacon meets blue cheese and zucchini rubs shoulders with spicy sausage. Get ready to unleash your inner food artist and transform your lasagna into a masterpiece that’ll have everyone asking for seconds (and maybe even thirds)!

Carnivore variations

1. Different Meats: Swap out ground beef for other meats like ground pork, chicken, or lamb. You can even use a mix of different ground meats for a unique flavor profile.
2. Bacon Layers: Add layers of crispy bacon between the meat and cheese layers for an extra smoky and savory taste.
3. Organ Meats: For the adventurous, incorporate finely chopped liver or heart into the ground beef mixture for added nutrients and a richer flavor.
4. Cheese Variety: Experiment with different types of cheeses. Try cheddar, gouda, or even blue cheese for a strong, tangy twist. Blue cheese and bacon is my personal favorite twist!
5. Spicy Kick: Add some heat by replacing the ground beef with spicy sausage.

Keto variations

1. Vegetable Layers: Include thin slices of zucchini or eggplant as layers to add some low-carb veggies into the mix.
2. Herb Infusion: Mix in fresh herbs like basil, oregano, or thyme into the ground beef for a burst of fresh flavor.
3. Creamy Layers: Add a layer of ricotta cheese mixed with cooked spinach and an egg for a creamy, rich layer that adds texture and flavor.
4. Tomato Sauce: Use a low-carb marinara sauce to add a traditional lasagna flavor without too many carbs.
5. Porky Crunch: Sprinkle some crushed pork rinds on top of the lasagna before baking for a crunchy, breadcrumb-like topping that’s keto-friendly.

Feel free to mix and match these variations to create your perfect version of Carnivore or Keto Lasagna!

General Prattling

Usually, my weeks are a mad dash from one task to the next, but this week was surprisingly chill. Don’t get me wrong, I wasn’t just sitting around twiddling my thumbs. I was still working hard every day, but I actually got to take breaks — what a concept! 

The warm weather was so delightful that I found myself taking exceptionally long walks, soaking up every bit of sunshine.

On top of that, my private keto and carnivore community got to try out my new, game-changing jerky, and they loved it! Once I snag a bigger dehydrator, I’ll be rolling it out on a larger scale. Stay tuned for the jerky revolution!

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