Carnivore Lasagna (No Noodles, No Sauce)

by

Carnivore Lasagna (No Noodles, No Sauce)

🕒 Time

  • Prep: 15 minutes

  • Bake: 30–35 minutes

  • Rest: 10 minutes

🍽 Serves

  • 6 slices

🧺 Ingredients

Meat Layers

  • 1½ lb ground beef (80/20 works best)

  • ½ teaspoon salt (or to taste)

Cheese Layers

  • 2 cups whole-milk ricotta cheese

  • 2 cups shredded mozzarella cheese

  • ½ cup grated parmesan cheese

Optional (Still Carnivore)

  • 1–2 tablespoons butter or beef tallow (for greasing)

  • 1–2 large eggs (mixed into ricotta for firmness)

🔪 Instructions

1. Cook the meat

  1. Preheat oven to 375°F (190°C).

  2. In a skillet over medium heat, cook ground beef until fully browned.

  3. Season with salt only.

  4. Drain excess grease if desired (leave some for flavor).

2. Prepare the ricotta layer (optional but recommended)

  • In a bowl, mix ricotta with eggs (if using).
    This helps the lasagna set and slice cleanly.

3. Assemble the lasagna

  1. Grease an 8×8-inch baking dish with butter or tallow.

  2. Layer as follows:

    • ⅓ ground beef

    • ½ ricotta mixture

    • ½ mozzarella

    • ⅓ ground beef

    • Remaining ricotta

    • Remaining ground beef

    • Parmesan + remaining mozzarella on top

4. Bake

  • Cover loosely with foil.

  • Bake for 25 minutes.

  • Remove foil and bake another 10 minutes, until bubbly and golden.

5. Rest & serve

  • Let rest 10 minutes before slicing.

  • Serve hot.

✨ Tips & Variations

  • Extra rich: Add layers of sliced provolone or mozzarella blocks

  • Beef-only version: Skip ricotta, use only beef + cheese layers

  • Crispy top: Broil for 2–3 minutes at the end

  • Meal prep: Tastes even better the next day

🥩 Texture & Flavor Notes

  • Firm, hearty, and filling

  • Similar to a meat-and-cheese casserole

  • No sweetness, no acidity — pure savory

Leave a Comment