Go Back
Carnivore Cheesy Low Carb Lasagna

Carnivore Cheesy Low Carb Lasagna

Indulge in the rich, comforting flavors of a classic Italian dish with our Carnivore Cheesy Low Carb Lasagna. This recipe is a game-changer for anyone seeking a delicious, satisfying meal that adheres to a low-carb or carnivore lifestyle, proving that you don't have to sacrifice taste for your dietary goals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini or eggplant thinly sliced lengthwise, about 1/8 to 1/4 inch thick
  • 1.5 lbs ground beef 80/20 or 85/15 blend recommended
  • 15 oz ricotta cheese full-fat, whole milk
  • 16 oz shredded mozzarella cheese low-moisture, part-skim or whole milk
  • 4 oz grated Parmesan cheese freshly grated is best
  • 2 large eggs
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 teaspoon Italian seasoning optional, omit if strictly carnivore
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 2 tablespoons butter for sautéing, optional

Equipment

  • Large skillet
  • Medium Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. If you opt for vegetable "noodles" to mimic the layer in traditional lasagna, thinly slice your zucchini or eggplant lengthwise. Aim for slices about 1/8 to 1/4 inch thick. You can lightly salt them and let them sit on paper towels for about 15-20 minutes to draw out excess moisture, then pat them dry. This step helps prevent a watery lasagna. Alternatively, for a strictly carnivore approach, you can omit the "noodles" altogether and simply layer the meat and cheese mixtures.
    2 medium zucchini or eggplant
  2. In a large skillet over medium-high heat, add the ground beef. If you're using butter, melt it in the skillet first. Add the salt and pepper. Cook, breaking up the meat with a spoon, until it's thoroughly browned and no pink remains. Drain off any excess grease. Stir in the garlic powder (or minced fresh garlic) and Italian seasoning, if using, and cook for another minute until fragrant. Remove from heat.
    1.5 lbs ground beef, 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
  3. In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, half of the grated Parmesan cheese, and the 2 large eggs. Mix well until all ingredients are thoroughly incorporated and creamy.
    15 oz ricotta cheese, 16 oz shredded mozzarella cheese, 4 oz grated Parmesan cheese, 2 large eggs
  4. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
    Spread about half of the browned ground beef mixture evenly over the bottom of the baking dish.
    If using vegetable "noodles," arrange a single layer of your prepared zucchini or eggplant slices over the meat.
    Dollop and spread half of the ricotta cheese mixture evenly over the "noodles" or the meat layer.
    Repeat the layers: add the remaining ground beef mixture, followed by the remaining vegetable "noodles" (if using), and then the remaining ricotta cheese mixture.
    Top the entire dish with the remaining shredded mozzarella cheese and the rest of the grated Parmesan cheese, ensuring an even coating.
    2 medium zucchini or eggplant, 1.5 lbs ground beef, 15 oz ricotta cheese, 16 oz shredded mozzarella cheese, 4 oz grated Parmesan cheese
  5. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.
  6. Remove the aluminum foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown around the edges.
  7. This is a crucial step for a perfect lasagna! Let the Carnivore Cheesy Low Carb Lasagna rest for at least 10-15 minutes before cutting and serving. This allows the layers to set, making it easier to slice and preventing it from falling apart.

Notes

Allow to cool completely before storing. Store in the refrigerator for up to 3-4 days. Reheat in oven or microwave.