The other night, Jake was late getting home from the gym and the kids were practically circling the kitchen like hungry little sharks. I had some ground beef and sausage in the fridge but absolutely no energy for a complicated mess, so I decided to whip up this Carnivore Lasagna. Noah usually picks the “green bits” out of everything, but he actually sat there and finished his entire square without a single complaint. Lily even asked for seconds, which is the ultimate gold star in our house.
This Carnivore Lasagna is the answer to every meat-lover’s dream and a total lifesaver for busy weeknights. We are skipping the noodles entirely and focusing on layers of seasoned beef, savory Italian sausage, and a rich blend of three cheeses to create a high-protein, zero-carb meal that feels incredibly indulgent. It is thick, cheesy, and comes together so much faster than a traditional lasagna because you are not waiting on water to boil or dealing with slippery pasta.
Why You'll Love This Recipe
- Protein-Packed Powerhouse: By using a mix of beef and sausage instead of pasta, this meal keeps you full for hours and supports your fitness goals.
- Completely Grain-Free: This is a fantastic option for anyone following a keto or carnivore lifestyle because it satisfies comfort food cravings.
- One-Dish Wonder: You can do most of your prep in a single skillet and then pop everything into one baking dish for an easy cleanup.
- Kid-Approved Texture: The combination of melted mozzarella and savory meat is a total winner for picky eaters who love cheeseburgers.
- Better the Next Day: This lasagna holds its shape perfectly after a night in the fridge, making it the most amazing leftover lunch ever.
Ingredients You'll Need
The beauty of this dish is that it relies on high-quality proteins and rich cheeses to do all the heavy lifting.
- 450g (1 lb) ground beef — I like to use a 80/20 mix for the best flavor and juiciness.
- 450g (1 lb) ground Italian sausage — you can use mild or hot depending on how much kick you want.
- 450g (2 cups) ricotta cheese — this creates that classic creamy lasagna layer we all love.
- 2 large eggs — these act as the binder to keep your noodle layers from falling apart.
- 340g (3 cups) shredded mozzarella cheese — reserve some for that perfectly bubbly golden top.
- 100g (1 cup) grated parmesan cheese — adds a wonderful salty bite to the filling.
- 1 tsp salt and 1/2 tsp black pepper — essential for bringing out the savory notes.
- 1 tsp dried oregano — just a hint of herb flavor to give it that authentic Italian feel.
A quick note on the meat: Using a mix of both ground beef and Italian sausage is my favorite trick for this recipe. The sausage is already seasoned with fennel and garlic, which means you do not have to spend a lot of time hovering over the spice cabinet to get a deep, complex flavor.
Note: Make sure to drain the excess fat from your meat after browning. If you leave too much liquid in the skillet, your lasagna will end up a bit soupy instead of holding those beautiful layers.
How to Make Carnivore Lasagna
This recipe moves quickly, so have your cheeses mixed and your oven preheated before you start browning the meat.
Step 1: Brown the meat.
Preheat oven to 190°C (375°F). In a skillet over medium-high heat, brown ground beef and sausage for 8 to 10 minutes. Drain grease well and season with salt, pepper, and oregano.
Lora’s Tip: I like to let the meat get a little bit crispy in the pan before I turn off the heat for extra flavor.
Step 2: Mix the cheese filling.
In a bowl, combine ricotta, eggs, and half the parmesan. Whisk until smooth. The eggs are the secret to making sure the ricotta sets up firmly during the bake.
Step 3: Layer the lasagna.
Spread a layer of meat at the bottom of a 9×13 dish, followed by half the ricotta mixture and mozzarella. Repeat until all ingredients are used, finishing with mozzarella and parmesan.
Step 4: Bake until bubbly.
Bake for 25 to 30 minutes until the cheese is melted and golden-brown. Turn on the broiler for the last 2 minutes for a truly crispy top.
Lora’s Tip: Stay close to the oven if you use the broiler! Cheese can go from perfect to burnt very fast.
Step 5: Rest and serve.
Let the lasagna sit for 10 minutes before slicing. This resting time allows the layers to set so you get a clean square when you plate it up. Garnish with parsley.
Lora's Kitchen Tips
- Dab the grease away. If oil pools on the cheese halfway through baking, gently dab it with a paper towel.
- Use a slotted spoon. This ensures you are only getting the savory beef and not any leftover liquid into your baking dish.
- Pre-mix your meats. Brown a huge batch of beef and sausage on Sundays for an even faster weeknight assembly.
- Freeze the sausage briefly. 15 minutes in the freezer makes sausage links much easier to crumble into fine pieces.
- Check for doneness. Ensure the internal temperature reaches 74°C (165°F) so the egg layer is fully set.
Variations and Substitutions
The Dairy-Free Option: Swap ricotta for cashew cream and use dairy-free mozzarella shred for a Paleo-friendly version.
The Spicy Kick: Use hot Italian sausage and add a teaspoon of red pepper flakes to the meat mixture for a version that has more fire.
The Turkey Twist: Ground turkey or chicken works perfectly well; just add a splash of olive oil to the pan.
The Pizza Style: Layer pepperoni slices between the meat and cheese for a “meat-lovers pizza” version that Lily and Noah adore.
What to Serve with Carnivore Lasagna
Since this lasagna is very rich and filling, I usually keep the side dishes light and fresh.
A crisp arugula salad with a simple lemon vinaigrette is my favorite way to cut through the richness. healthy salad recipe
If you are not strictly a carnivore, a side of roasted garlic broccoli or garlic butter green beans is a wonderful way to round out the plate.
Storage, Freezing, and Reheating
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This lasagna freezes beautifully for up to 3 months when wrapped tightly in parchment and foil.
- Component tip: You can brown the meat and mix the cheese ahead of time, storing them separately until assembly.
- Reheat in the oven: Reheat a slice at 175°C (350°F) for about 12 minutes to restore gooey cheese.
- Quick reheat: Use the microwave in 60-second intervals, letting it sit for a minute for even heating.
Frequently Asked Questions
A few questions that pop up often about this carnivore lasagna recipe:
Can I make this without ricotta cheese?
Yes, cottage cheese is a great substitute. Just pulse it in a blender first if you want that same smooth consistency that ricotta provides.
How do I prevent the lasagna from being too watery?
The secret is draining the meat very well in a colander before you start layering the dish. This removes the excess moisture from the beef and sausage.
Can I add spinach to this recipe?
While not strict carnivore, adding a layer of squeezed-dry spinach is a delicious way to sneak in greens for the kids without altering the meat-heavy feel.
Is this recipe good for meal prep?
Absolutely! It actually becomes sturdier after chilling, making it perfect for grab-and-go lunches throughout the busy work week.
Do I really need to grease the baking dish?
Not usually, as the meat and cheese provide enough natural fats to prevent sticking, but a tiny bit of butter at the bottom certainly doesn’t hurt.
This Carnivore Lasagna has become such a staple in our home because it proves that you do not need grains to have a satisfying, comfort-food dinner. It is simple, high in protein, and honestly just fun to eat. Whether you are following a specific diet or just want a really good meat lasagna, I hope you give this a try soon. Let me know if your family loves it as much as Jake and the kids do.
With love and way too much mozzarella,
Lora x
Easy Carnivore Lasagna
8
servings15
minutes30
minutes450
kcalIngredients
450g (1 lb) ground beef
450g (1 lb) ground Italian sausage
450g (2 cups) ricotta cheese
2 large eggs
340g (3 cups) shredded mozzarella
Directions
Brown beef and sausage in a large skillet until no pink remains; drain the grease thoroughly.
In a medium bowl, whisk together the ricotta, eggs, and half of the parmesan until creamy.
Layer half the meat, half the ricotta, and mozzarella in a 9x13 dish. Repeat layers.
Bake at 190C (375F) for 25-30 minutes until the cheese is melted, bubbly, and golden.
