This Carnivore Lasagna is a meat lover’s dream, reimagining the classic dish with a protein-packed twist. Instead of traditional pasta, we’re using a tender, egg-based layer to hold together the rich, savory goodness of ground meats and creamy cheeses.
Perfect for carnivore or keto enthusiasts, this unique recipe delivers bold flavors and a satisfying bite—without a hint of carbs or veggies. Dive into this indulgent, all-animal-product creation that’s as comforting as it is innovative.
Carnivore Keto-Friendly Lasagna
Ingredients
For the Egg-Based Layers:
- 8 large eggs
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter for cooking
For the Meat Sauce:
- 1.5 lbs ground beef 80/20
- 1 lb ground pork
- 2 tbsp beef tallow or bacon fat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional, for a kick
For the Cheese Layers:
- 16 oz full-fat cream cheese softened
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1/2 cup heavy cream
Instructions
- Prepare the Egg-Based Layers: In a large bowl, whisk together 8 eggs, 1/2 cup heavy cream, salt, and black pepper until smooth. Heat a large non-stick skillet over medium heat and melt 1 tbsp of butter.
- Pour half of the egg mixture into the skillet, swirling to create a thin, even layer (like a crepe). Cook for 2-3 minutes until set, then flip and cook for another 1-2 minutes. Remove and repeat with the remaining mixture and butter to make a second egg sheet. Set aside to cool slightly.
- Cook the Meat Sauce: In a large skillet, melt the beef tallow or bacon fat over medium heat. Add ground beef and ground pork, breaking it apart with a spatula. Cook until browned, about 8-10 minutes. Stir in garlic powder, onion powder, smoked paprika, and cayenne (if using). Drain excess fat if desired, then set aside.
- Make the Cheese Mixture: In a bowl, beat the softened cream cheese with 4 eggs and 1/2 cup heavy cream until smooth. Fold in 1 cup of shredded cheddar cheese. This will act as your creamy binding layer.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, place one egg sheet as the base layer. Spread half of the meat sauce over it, followed by half of the cheese mixture. Lay the second egg sheet on top, then add the remaining meat sauce and cheese mixture. Sprinkle the remaining 1 cup cheddar and 1 cup mozzarella over the top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set. Serve hot and savor the meaty, cheesy delight!
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) to maintain texture.
Tips: Use a wide skillet for the egg sheets to ensure they fit the baking dish. If they tear, patch them together—they’ll hold up fine once baked.
Variations: Add a layer of crumbled bacon or swap pork for ground turkey for a different flavor profile.
Tried this recipe?Let us know how it was!
