Carnivore Lasagna (High-Protein, Zero-Carb)

 Carnivore Lasagna (High-Protein, Zero-Carb)

 

 Ingredients:

“Noodle” Layers (Cheese Layer Alternative):

• 4 large eggs

• 4 oz cream cheese

• 1½ cups shredded mozzarella

• ¼ cup grated Parmesan

• (Optional: ½ tsp garlic powder, ½ tsp Italian seasoning for flavor — skip for strict carnivore)

Meat Sauce Layer:

• 1.5 lb ground beef (or mix with pork or veal)

• 1 tsp salt

• Optional: 1 tbsp beef tallow or butter for richness

Cheese Filling:

• 1½ cups ricotta cheese OR cottage cheese (strained)

• 1 cup shredded mozzarella

• 1 egg

• Salt to taste

Topping:

• ½–1 cup shredded mozzarella

• Optional: more Parmesan or crumbled crispy bacon

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 Instructions:

Step 1: Make the “Noodle” Base

1. Preheat oven to 350°F (175°C).

2. Blend eggs, cream cheese, mozzarella, Parmesan (and optional seasonings) until smooth.

3. Pour onto parchment-lined baking sheet (9×13″) and bake 10–12 minutes until set.

4. Let cool, then slice into lasagna “noodle” sheets.

Step 2: Cook the Meat

1. Brown ground beef in a skillet with salt (and tallow or butter).

2. Cook until fully browned and juicy. Drain fat if preferred or leave it for flavor.

Step 3: Make Cheese Filling

1. Mix ricotta/cottage cheese, shredded mozzarella, egg, and a pinch of salt in a bowl.

Step 4: Assemble the Lasagna

1. In a small baking dish:

   • Layer 1: Meat

   • Layer 2: Noodles

   • Layer 3: Cheese mixture

   • Repeat layers 1–2 more times

2. Top with mozzarella and optional bacon or Parmesan.

Step 5: Bake

1. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

2. Let it rest for 10 minutes before slicing — this helps it set.

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 Tips:

• Strict Carnivore? Omit garlic/Italian herbs. Stick with meat, eggs, cheese, salt.

• Use sliced deli meat (e.g., turkey, chicken, ham) instead of the cheese “noodles” if you want a faster version.

• Store leftovers in fridge for 4–5 days or freeze individual slices.