Here’s a strict carnivore version (no herbs, no veggies, no plant seasonings). I’ll give a tiny “optional tweaks” note at the end in case you’re more carnivore-ish than carnivore-religious.
🥩 Carnivore Lasagna (No Pasta, No Plants)
Ingredients
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1½ lb ground beef (80/20 works great)
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8–10 slices bacon
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1½ cups whole-milk ricotta (or cottage cheese)
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2 cups shredded mozzarella
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½ cup grated Parmesan
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2 eggs
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Salt (to taste)
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Optional: beef tallow or butter for greasing
Meat “Noodles” (the lasagna layers)
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment.
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Press ground beef into thin, flat sheets (about ¼ inch thick).
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Sprinkle lightly with salt.
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Bake for 12–15 minutes, until just cooked.
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Drain excess fat and set aside.
(This replaces pasta sheets.)
Bacon Layer
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Cook bacon until crispy.
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Let cool, then crumble or leave in strips (dealer’s choice).
Cheese Layer
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In a bowl, mix:
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Ricotta
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Eggs
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Half the mozzarella
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Parmesan
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Pinch of salt
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Assemble the Lasagna
In a greased baking dish:
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Layer 1: Meat sheet
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Layer 2: Cheese mixture
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Layer 3: Bacon
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Repeat layers until you run out
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Top with remaining mozzarella
Bake
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Cover with foil and bake 25 minutes
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Uncover and bake 10–15 minutes more until bubbly and golden
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Rest 10 minutes before slicing (important or it’ll slide apart)
🔥 Optional Carnivore Tweaks
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Swap ricotta for cream cheese for extra richness
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Use ground lamb or beef + pork mix
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Add extra egg yolks to the cheese layer for firmer slices
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Drizzle beef tallow between layers for peak indulgence
If you want:
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Dairy-free carnivore
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Super high-fat keto carnivore
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Meal-prep version
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Or a slow-cooker version
Just say the word 🥩