Description
This meat based carnivore lasagna swaps pasta for layers of cheese, seasoned meat, and ricotta for a hearty, low-carb comfort dish perfect for keto and carnivore lifestyles.
Ingredients
Scale
- 1 1/2 lbs ground beef
- 1/2 lb ground Italian sausage
- 2 cups whole milk ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8–10 mozzarella or provolone slices
- 2 tbsp butter or beef tallow
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Melt butter or beef tallow in a large skillet over medium heat.
- Add ground beef and sausage and cook until browned and crumbled.
- Season with salt and optional pepper and set aside.
- In a bowl combine ricotta, egg, and half the Parmesan and whisk until smooth.
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- Spread a thin layer of meat mixture in the dish.
- Add a layer of cheese slices.
- Spread a layer of ricotta mixture.
- Sprinkle shredded mozzarella on top.
- Repeat layers until ingredients are used finishing with mozzarella and remaining Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake 15-20 minutes until bubbly and golden.
- Rest 10 minutes before slicing and serving.
Notes
- Assemble up to 24 hours in advance and refrigerate before baking.
- Store in refrigerator up to 4 days or freeze up to 2 months.
- Reheat at 350°F until warmed through.
- Swap ricotta with mascarpone or cream cheese if desired.
- Use all beef or mix with pork sausage for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 3g
- Sodium: 820mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 185mg