Carnivore Lasagna recipe

By Muhammad Faizan

🥩 Carnivore Lasagna (All-Meat Version)

🔸 Servings:

4–6 portions

🔸 Prep Time:

20 minutes

🔸 Cook Time:

40–45 minutes

🔸 Total Time:

~1 hour

🧈 Ingredients

For the “Meat Noodles”:

  • 900g (2 lbs) ground beef (80/20 blend works best)

  • 2 large eggs

  • 1 tsp salt

For the Filling:

  • 450g (1 lb) ground pork or Italian sausage (optional for flavor variety)

  • 250g (8 oz) cream cheese, softened

  • 120ml (½ cup) heavy cream

  • 200g (2 cups) shredded cheese (mozzarella, cheddar, or a mix — optional if you allow dairy)

  • ½ tsp black pepper (optional)

For the Topping:

  • 100g (1 cup) shredded cheese

  • Optional: a sprinkle of grated Parmesan

🔪 Instructions

1. Make the Meat “Noodles”

These act as the pasta layers.

  1. Preheat oven to 190°C / 375°F.

  2. Mix ground beef, eggs, and salt until combined.

  3. Spread the mixture thinly (about ½ inch thick) onto a parchment-lined baking tray.

  4. Bake for 15–20 minutes until firm.

  5. Let cool slightly, then slice into rectangle “noodle” sheets.

(Tip: Make 2–3 sheets depending on your dish size.)

2. Cook the Filling

  1. In a large skillet, cook ground pork (or sausage) until browned.

  2. Drain excess fat if needed (or keep it for flavor).

  3. Lower the heat, then stir in cream cheese and heavy cream until smooth and creamy.

  4. Add half the shredded cheese if using. Mix well.

3. Assemble the Lasagna

  1. In a casserole or baking dish, layer as follows:

    • Meat “noodle” sheet

    • Creamy meat filling

    • Repeat 2–3 layers depending on size

  2. Top with remaining cheese.

4. Bake

  • Bake uncovered at 190°C / 375°F for 20–25 minutes until bubbling and golden on top.

  • For extra crispiness, broil for 2–3 minutes at the end.

5. Rest & Serve

  • Let rest for 10 minutes before slicing.

  • Serve warm — it’s rich, meaty, and pure carnivore satisfaction.

🧊 Storage & Reheating

  • Fridge: 4–5 days in a sealed container.

  • Freezer: Up to 3 months.

  • Reheat: Oven at 180°C (350°F) for 15–20 minutes or microwave gently.

🥓 Optional Variations

  • Add bacon or pork rinds between layers for extra crunch.

  • Swap beef for ground lamb or bison for a deeper flavor.

  • Add ricotta or more cream cheese for extra creaminess if your body tolerates dairy.

Would you like me to give you a strict carnivore version (no dairy, just meat and fat la

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