Carnivore & Keto Lasagna

A versatile low-carb lasagna with carnivore egg sheets or keto zucchini layers, plus dairy and dairy-free options.
⏱
Prep
30 minutes
🔥
Cook
45 minutes
🍽
Servings
8
🌾
Carbs
8.6g
💪
Protein
49g
🫒
Fat
49g

This versatile low-carb lasagna offers two delicious ways to enjoy a classic comfort food while staying true to your lifestyle. The carnivore version uses tender egg sheets in place of pasta, while the keto version features thinly sliced zucchini. Each includes both dairy-rich and dairy-free cheese layer options, making it easy to customize for your dietary needs without sacrificing flavor.

Ingredients

  • Meat Sauce:
  • 2 pounds ground beef (80/20)
  • 1 pound Italian sausage (optional for keto; substitute additional beef for carnivore)
  • 2 tablespoons beef tallow or avocado oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper (optional)
  • 2 cloves garlic, minced (keto only)
  • 1 teaspoon Italian seasoning (keto only)
  • 1 1/2 cups sugar-free marinara sauce (keto)
  • 1 cup beef bone broth (carnivore)
  • 1 tablespoon beef gelatin or collagen peptides (carnivore)
  • Carnivore Egg Sheets:
  • 10 large eggs
  • 4 ounces cream cheese (omit for dairy-free)
  • 2 tablespoons beef gelatin
  • 1/2 teaspoon salt
  • Dairy-Free Egg Sheets:
  • 10 large eggs
  • 2 tablespoons beef gelatin
  • 2 tablespoons beef broth
  • 1/2 teaspoon salt
  • Keto Zucchini Layers:
  • 3-4 medium zucchini
  • 1 teaspoon salt
  • Dairy Cheese Layer:
  • 15 ounces whole milk ricotta
  • 8 ounces cream cheese
  • 2 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 large eggs
  • Dairy-Free Layer:
  • 3 egg yolks
  • 1/2 cup homemade mayonnaise
  • 2 tablespoons nutritional yeast (optional for keto)
  • 2 tablespoons beef tallow
  • 1/2 teaspoon salt

Instructions

  1. Brown the beef and sausage in beef tallow or avocado oil.
  2. For the keto version, stir in garlic, Italian seasoning, and marinara sauce, then simmer for 10 minutes.
  3. For the carnivore version, add bone broth and gelatin and simmer until slightly thickened.
  4. To make the egg sheets, preheat oven to 325°F (163°C), blend the egg sheet ingredients until smooth, spread onto parchment-lined baking sheets, bake for 10-12 minutes until set, cool, and cut into lasagna-sized rectangles.
  5. For the zucchini layers, slice zucchini lengthwise, salt for 20 minutes, pat dry, and grill or roast for 3-4 minutes.
  6. Mix the dairy cheese layer ingredients together or whisk together the dairy-free layer ingredients.
  7. Layer meat sauce, egg sheets or zucchini, and cheese layer in a greased 9 x 13-inch baking dish, repeating the layers.
  8. Finish with remaining mozzarella for the dairy version or additional egg sheets for the dairy-free carnivore version.
  9. Bake at 375°F (190°C) for 35-40 minutes.
  10. Rest for 15 minutes before slicing and serving.
Nutrition Facts
Per serving (1 of 8)
Calories 684
Total Fat 49g
Total Carbohydrate 8.6g
  Dietary Fiber 1.5g
  Total Sugars 1.8g
Protein 49g
Sodium 682.5mg
Calcium 160mg
Iron 1.5mg
Vitamin C 0.6mg
Estimates computed by AI using density-aware ingredient values consistent with USDA / MyFitnessPal references. Values are approximate.

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