My Secret Lasagna Recipe Without The Carbs!

New Comfort Food Classic! In this Carnivore Meat Lasagna recipe, I build a rich meat sauce without any tomato products—just beef, bone broth, spices, and a secret ingredient for that thick, savory texture. Instead of noodles, I layer in thick-sliced meats for structure. Add a creamy ricotta layer with just enough mozzarella and parmesan, and you’ve got a lasagna that delivers all the flavor and comfort without the carbs.

Perfect comfort food for anyone on the Carnivore Diet, Ketovore, or low-carb lifestyle, this lasagna is hearty, cheesy, and surprisingly close to the real thing. Whether you’re avoiding tomatoes, cutting carbs, or just looking for a new way to enjoy a meat-forward classic, this recipe is for you.

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   • Carnivore Recipes  

0:00 Intro
0:15 Cook the Ground Beef
0:30 Add the Seasonings to the Meat Sauce
0:48 Beef Bone Broth
1:07 Thicken the Meat Sauce
1:50 Shred Mozzarella and Parmesan Cheeses
2:05 Ricotta Cheese Mix
2:23 Assemble the Meat Lasagna
3:09 Cook Meat Lasagna
3:20 Allow Meat Lasagna to Rest
3:30 Enjoy!

If you’ve been missing lasagna on your carnivore or keto journey, this recipe will change the game.

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Recipe
Ingredients:
For the Pasta Sheets
Oven Roasted Chicken from the deli, sliced on #3

For the Meat Sauce
1 tbsp Grass Fed Butter or Beef Tallow
2 pounds Ground Beef
1-1/2 tbsp Paprika
2 tsp Salt
2 tsp Granulated Garlic
1 tsp Granulated Onion
1 tsp Dried Oregano
3 Egg Yolks
¼ cup Fine Grated Parmesan
½ cup Shredded Parmesan
1-1/2 cups Beef Bone Broth

For the Ricotta Cheese Layer
15 ounces Ricotta Cheese
2 Whole Eggs
1 tsp Salt

For the Shredded Cheeses
1 cup Mozzarella
½ cup Shredded Parmesan

For the Carnivore Pasta Sheets.
I am using a clean (low preservative) oven roasted chicken I found at the deli. Ask them cut it on #3. You can substitute turkey, roast beef, egg wraps, or any other carnivore friendly noodle you desire.

Cook the Meat Sauce
In a 10" skillet over medium high heat, add 1 tbsp grass fed butter or beef tallow. Cook the beef until well browned to intensify the flavor. Add in all spices and cook for 1 minute. Pour in Beef Bone Broth and simmer for 10 minutes on medium low heat. Pull pan off the heat. Mix Egg Yolks and Fine Grated Parmesan together. Add 2 tbsp of the hot broth from the pan to the egg and parmesan mixture. Stir together to temper, Add the tempered egg mixture to the meat sauce and stir until well combined. Add ½ cup shredded parmesan and stir. You now have a perfectly thickened sauce.
Set aside.

For the Ricotta Cheese Mixture
Whisk all ingredients together until smooth. I like putting it in a pastry bag for ease of spreading evenly. Feel free to spoon on or spread with a spatula if you prefer.

Assemble
Butter a 9" x 9" baking dish. Start layering your ingredients in this order. Small amount of Meat Sauce on the bottom, “Noodles”, Ricotta Mixture, Meat Sauce, Shredded Parmesan and Mozzarella. You should get three layers so use ⅓ of your ingredients for each layer.

Bake at 350 degrees for 45 minutes until golden brown. Allow to cool for 20 minutes before cutting. Enjoy!

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