Creamy Carnivore White Lasagna Recipe You’ll Love

This white lasagna is a delicious carnivore diet twist on a classic comfort food. By swapping traditional pasta for low-carb, carnivore-friendly noodles and tomato-based sauces for a rich browned butter cream sauce, this recipe stays hearty and indulgent while remaining grain-free and keto-approved.

It’s perfect for a cozy family dinner or meal prepping with plenty of leftovers.

How to Make Carnivore White Lasagna

• Yield: 8 servings
• Prep Time: 15 minutes (not including time to make noodles and sauce)
• Cook Time: 55 minutes

Ingredients

For the Lasagna:

• Double batch pork panko noodles, kept in sheet form
• 1 pound bulk Italian sausage
• 1 pound ground beef
• 1 batch Browned Butter Cream Sauce
• Kosher salt, to taste
• 3 cups shredded mozzarella cheese (about 12 ounces), divided
• 1 (15-ounce) container ricotta cheese
• 2 large eggs, whisked
• ½ cup shredded Parmesan cheese (about 1½ ounces)

Instructions

1. Preheat your oven to 400°F. Trim the sheets of pork panko noodles to fit a 13×9-inch casserole dish, and set them aside.
2. In a large skillet over medium-high heat, cook the sausage and ground beef, stirring frequently to break them apart. Cook until browned and fully cooked, about 15 minutes. Drain any excess grease, stir in the browned butter cream sauce, and add salt to taste if needed.
3. In a medium-sized bowl, mix 1½ cups of mozzarella, the ricotta cheese, eggs, and Parmesan cheese. Blend until evenly combined.
4. Assemble the lasagna: In the casserole dish, layer half of the meat sauce, one sheet of noodle, and half of the cheese mixture. Repeat the layers with the remaining meat sauce, another noodle sheet, and the rest of the cheese mixture. Sprinkle the remaining 1½ cups of mozzarella cheese evenly over the top.
5. Bake the lasagna uncovered for 35 to 40 minutes, or until the top is bubbly and golden brown.
6. Let the lasagna rest for 5 minutes before slicing and serving.

Tips for the Best White Lasagna

• Customizing the Meat: If you prefer, you can omit the sausage and double the ground beef for a simpler flavor profile that’s still carnivore-friendly.
• Perfecting the Noodles: Pork panko noodles are a great substitute for pasta. Ensure they are cut evenly to fit the casserole dish for a seamless layering process.
• Browned Butter Sauce: The browned butter cream sauce adds a deep, nutty flavor that complements the richness of the meats and cheese.

Why This Lasagna Fits the Carnivore Diet

This lasagna eliminates traditional pasta and uses low-carb, protein-packed noodles, making it ideal for those following a carnivore or keto lifestyle. The meat-heavy filling and rich cheeses ensure a satisfying and nutrient-dense meal.

Serving Suggestions & Variations

• Meal Prep-Friendly: Slice the lasagna into portions after cooling, and store it in the fridge for up to 4 days or freeze for longer storage. Reheat in the oven to maintain its creamy texture.
• Cheese Substitutions: For a creamier lasagna, substitute shredded mozzarella with sliced fresh mozzarella. Or, add more Parmesan for a saltier, sharper flavor.
• Toppings: Sprinkle cooked bacon bits or additional Parmesan over the top before baking for an extra layer of decadence.

This white lasagna is a creamy, cheesy, and meat-filled masterpiece that will satisfy your cravings while keeping you on track with your diet. Perfect for family dinners or prepping for the week ahead, it’s a dish that proves comfort food can be carnivore-friendly and absolutely delicious. Try it today!

Carnivore White Lasagna

This white lasagna is a delicious carnivore diet twist on a classic comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course Brunch

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• Double batch pork panko noodles kept in sheet form
• 1 pound bulk Italian sausage
• 1 pound ground beef
• 1 batch Browned Butter Cream Sauce
• Kosher salt to taste
• 3 cups shredded mozzarella cheese about 12 ounces, divided
• 1 15-ounce container ricotta cheese
• 2 large eggs whisked
• ½ cup shredded Parmesan cheese about 1½ ounces

Instructions

 

• Preheat your oven to 400°F. Trim the sheets of pork panko noodles to fit a 13×9-inch casserole dish, and set them aside.
• In a large skillet over medium-high heat, cook the sausage and ground beef, stirring frequently to break them apart. Cook until browned and fully cooked, about 15 minutes. Drain any excess grease, stir in the browned butter cream sauce, and add salt to taste if needed.
• In a medium-sized bowl, mix 1½ cups of mozzarella, the ricotta cheese, eggs, and Parmesan cheese. Blend until evenly combined.
• Assemble the lasagna: In the casserole dish, layer half of the meat sauce, one sheet of noodle, and half of the cheese mixture. Repeat the layers with the remaining meat sauce, another noodle sheet, and the rest of the cheese mixture. Sprinkle the remaining 1½ cups of mozzarella cheese evenly over the top.
• Bake the lasagna uncovered for 35 to 40 minutes, or until the top is bubbly and golden brown.
• Let the lasagna rest for 5 minutes before slicing and serving.

Keyword Lasagna

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Davin Eberhardt

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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.

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