This carnivore lasagna recipe is a protein-packed twist on the traditional dish that swaps out carb-heavy pasta layers for egg wraps, meat and cheese.
Jump to Recipe
This blog post contains affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
If you’re following a carnivore or low-carb diet, you might think classic comfort foods like lasagna are off limits. But, this carnivore lasagna recipe is an easy way to enjoy delicious lasagna without breaking your diet. It is low carb, which is perfect for the keto diet, and for those following the carnivore diet, if you don’t mind a bit of tomato sauce and some seasonings, you can enjoy this from time to time as well.
Why Make a Carnivore Lasagna?
Traditional lasagna is delicious but loaded with carbohydrates from pasta sheets and sugar-laden sauces. By replacing these elements with meat and cheese you get a dish that is:
- Low-carb: Perfect for the keto or carnivore diets.
- High-Protein: Satiating and energy boosting.
- Gluten-Free: This recipe is a great option for those who have gluten sensitivities or Celiacs.
- Family-Friendly: This carnivore lasagna recipe is so delicious that your kids will have no idea it isn’t made with regular pasta.
The Story Behind the Recipe
While at church one Sunday, my friends and I were discussing our lunch plans for that afternoon. One of my friends mentioned that she had leftover baked ziti to warm up for her family. We then started discussing the different kinds of cheese you can use to make baked ziti, which led me to being daydreaming about the lasagna my mom made when I was a kid. She always used cottage cheese in her lasagna and it was one of my most favorite meals. I do think its even better as leftovers, but its delicious fresh from the oven as well.
While daydreaming, I realized that I had leftover spaghetti sauce in my fridge and I could very quickly throw together a carnivore lasagna for my husband and I to eat for lunch! I was so excited that I could hardly wait to get home for lunch.
This carnivore lasagna is put together like a classic lasagna recipe. You basically layer the ingredients together in a casserole dish and bake it. I cooked mine in my toaster oven/air fryer. It is quicker for a small pan and it doesn’t heat up the entire kitchen.
To replace the noodles, I used some egg wraps. They are packed full of protein without any carbs because they are made with egg whites and xantham gum. You can purchase these from the store, or you can make your own. They aren’t difficult, but they do take a bit of practice to make, and the homemade ones have even cleaner ingredients than the store bought.
You can also use store bought spaghetti sauce or make your own. Spaghetti sauce is very simple to make with a can of tomato sauce, a bit of sweetener and some Italian seasoning.
How to Make It
When I made this carnivore lasagna recipe, I really just threw together what I already had in my fridge. But to make it from the beginning you will need:
- Ground beef. This recipe would also be great using Italian sausage in place of the beef.
- A tub of cottage cheese
- Shredded mozzarella cheese
- A Jar of pasta sauce, or make your own with tomato sauce and Italian seasonings.
- Egg wraps
Start by cooking your ground beef. After it is browned, add the pasta sauce. You can warm this until it is bubbly or you can use it right away. It will get warmed up when it bakes in the oven so there is no harm in using it cold.
Once your sauce is ready, put a small amount in the bottom of a greased 8×8 inch casserole dish. I sprayed mine with avocado oil, but you can use whatever you have on hand.
On top of the sauce, lay a couple of the egg wraps. I cut mine in half so I could cover the entire pan without overlapping the wraps.
Next spread about 1/3 of the cottage cheese on top of the egg wraps. Then sprinkle about 1/3 of the shredded mozzarella on top of the cottage cheese.
After the shredded mozzarella, put another layer of sauce, then egg wraps, then cottage cheese, and so on until your pan is full. You’ll want to end up with a layer of sauce and then some shredded cheese on top of that. Then sprinkle some garlic salt and Italian seasoning on top. When you bake the lasagna, the cheese on the top layer will get all melty and then crisp up a bit, so yummy!
Once its assembled, bake it for 30ish minutes until it is bubbly and brown on top. The bake time will vary depending on if you let your sauce heat up or not.
Even picky eaters won’t miss the pasta with all the cheesy goodness inside this carnivore lasagna! Give this recipe a go, and let me know how it turns out! Did your family love it as much as mine did?
Carnivore (ish) Lasagna Recipe
Ingredients
- 1 lb ground beef
- 1 jar of your favorite pasta sauce or make your own
- 1 16 oz cottage cheese
- 4 cups shredded mozzarella cheese
- 6 whole egg wraps (1 package) or make your own
- garlic salt
- Italian seasoning
Instructions
- Preheat your oven or air fryer to 400 degrees.
- Brown the ground beef in a pan.
- Once the beef is cooked, add the pasta sauce. You can heat this until bubbly or you can turn the heat off and use it cold.
- In a greased 8×8 pan, spread a thin layer of sauce on the bottom.
- Layer 2 eggs wraps on top of the sauce, one whole and one cut in half.
- Spread 1/3 of the cottage cheese on top of the egg wraps.
- Sprinkle 1 cup of shredded mozzarella onto the cottage cheese.
- Continue layering the ingredients until you have a full pan, or 3 layers. You'll want to end with sauce and shredded cheese on top.
- Sprinkle some garlic salt and Italian seasoning on top of the shredded cheese.
- Bake in your preheated oven for about 30 minutes or until it's bubbly and browned on top.
Need a quick side for those who aren’t following the carnivore diet? Try my from scratch cheddar garlic biscuits!
Leave a Reply