Carnivore Meat Lasagna

65 mins
Serves 1
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Directions

  1. 1Cook the Ground Beef in a 10" skillet over medium high heat with 1 tbsp grass fed butter or beef tallow until well browned.
  2. 2Cook the Ground Beef in a 10" skillet over medium high heat with 1 tbsp grass fed butter or beef tallow until well browned.
  3. 3Cook the Ground Beef in a 10" skillet over medium high heat with 1 tbsp grass fed butter or beef tallow until well browned.
  4. 4Add in all spices (paprika, salt, granulated garlic, granulated onion, dried oregano) and cook for 1 minute.
  5. 5Add in all spices (paprika, salt, granulated garlic, granulated onion, dried oregano) and cook for 1 minute.
  6. 6Add in all spices (paprika, salt, granulated garlic, granulated onion, dried oregano) and cook for 1 minute.
  7. 7Pour in Beef Bone Broth and simmer for 10 minutes on medium low heat.
  8. 8Pour in Beef Bone Broth and simmer for 10 minutes on medium low heat.
  9. 9Pour in Beef Bone Broth and simmer for 10 minutes on medium low heat.
  10. 10Pull pan off the heat.
  11. 11Pull pan off the heat.
  12. 12Pull pan off the heat.
  13. 13Mix 3 Egg Yolks and ¼ cup Fine Grated Parmesan together.
  14. 14Mix 3 Egg Yolks and ¼ cup Fine Grated Parmesan together.
  15. 15Mix 3 Egg Yolks and ¼ cup Fine Grated Parmesan together.
  16. 16Add 2 tbsp of the hot broth from the pan to the egg and parmesan mixture and stir together to temper.
  17. 17Add 2 tbsp of the hot broth from the pan to the egg and parmesan mixture and stir together to temper.
  18. 18Add 2 tbsp of the hot broth from the pan to the egg and parmesan mixture and stir together to temper.
  19. 19Add the tempered egg mixture to the meat sauce and stir until well combined.
  20. 20Add the tempered egg mixture to the meat sauce and stir until well combined.
  21. 21Add the tempered egg mixture to the meat sauce and stir until well combined.
  22. 22Add ½ cup shredded parmesan and stir.
  23. 23Add ½ cup shredded parmesan and stir.
  24. 24Add ½ cup shredded parmesan and stir.
  25. 25Set the perfectly thickened meat sauce aside.
  26. 26Set the perfectly thickened meat sauce aside.
  27. 27Set the perfectly thickened meat sauce aside.
  28. 28Whisk 15 ounces Ricotta Cheese, 2 Whole Eggs, and 1 tsp Salt together until smooth for the ricotta cheese mixture.
  29. 29Whisk 15 ounces Ricotta Cheese, 2 Whole Eggs, and 1 tsp Salt together until smooth for the ricotta cheese mixture.
  30. 30Whisk 15 ounces Ricotta Cheese, 2 Whole Eggs, and 1 tsp Salt together until smooth for the ricotta cheese mixture.
  31. 31Butter a 9" x 9" baking dish.
  32. 32Butter a 9" x 9" baking dish.
  33. 33Butter a 9" x 9" baking dish.
  34. 34Start layering your ingredients in this order: a small amount of Meat Sauce on the bottom, then "Noodles" (thick sliced oven roasted chicken), Ricotta Mixture, Meat Sauce, and Shredded Parmesan. Build three layers high.
  35. 35Start layering your ingredients in this order: a small amount of Meat Sauce on the bottom, then "Noodles" (thick sliced oven roasted chicken), Ricotta Mixture, Meat Sauce, and Shredded Parmesan. Build three layers high.
  36. 36Start layering your ingredients in this order: a small amount of Meat Sauce on the bottom, then "Noodles" (thick sliced oven roasted chicken), Ricotta Mixture, Meat Sauce, and Shredded Parmesan. Build three layers high.
  37. 37Cook this in a 350°F oven for 45 minutes.
  38. 38Cook this in a 350°F oven for 45 minutes.
  39. 39Cook this in a 350°F oven for 45 minutes.
  40. 40Allow the lasagna to rest for 20 minutes before slicing into it.
  41. 41Allow the lasagna to rest for 20 minutes before slicing into it.
  42. 42Allow the lasagna to rest for 20 minutes before slicing into it.

Ingredients

  • Oven Roasted Chicken from the deli, sliced on #3
  • Oven Roasted Chicken from the deli, sliced on #3
  • Oven Roasted Chicken from the deli, sliced on #3
  • 1 tbsp Grass Fed Butter or Beef Tallow
  • 1 tbsp Grass Fed Butter or Beef Tallow
  • 1 tbsp Grass Fed Butter or Beef Tallow
  • 2 pounds Ground Beef
  • 2 pounds Ground Beef
  • 2 pounds Ground Beef
  • 1.5 tbsp Paprika
  • 1.5 tbsp Paprika
  • 1.5 tbsp Paprika
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Granulated Garlic
  • 2 tsp Granulated Garlic
  • 2 tsp Granulated Garlic
  • 1 tsp Granulated Onion
  • 1 tsp Granulated Onion
  • 1 tsp Granulated Onion
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 3 Egg Yolks
  • 3 Egg Yolks
  • 3 Egg Yolks
  • 0.25 cup Fine Grated Parmesan
  • 0.25 cup Fine Grated Parmesan
  • 0.25 cup Fine Grated Parmesan
  • 0.5 cup Shredded Parmesan
  • 0.5 cup Shredded Parmesan
  • 0.5 cup Shredded Parmesan
  • 1.5 cups Beef Bone Broth
  • 1.5 cups Beef Bone Broth
  • 1.5 cups Beef Bone Broth
  • 15 ounces Ricotta Cheese
  • 15 ounces Ricotta Cheese
  • 15 ounces Ricotta Cheese
  • 2 Whole Eggs
  • 2 Whole Eggs
  • 2 Whole Eggs
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 cup Mozzarella
  • 1 cup Mozzarella
  • 1 cup Mozzarella
  • 0.5 cup Shredded Parmesan
  • 0.5 cup Shredded Parmesan
  • 0.5 cup Shredded Parmesan

Equipment

10" skilletPyrex Baking DishStainless Pan with 3 Ply Heavy BottomTeak UtensilsDisposable Pastry BagsMason Jars4 Sided Grater

Tips

  • Use thick-sliced oven roasted chicken (or turkey, roast beef, egg wraps) without a bunch of preservatives for the noodle layer.
  • Cook the beef until well browned to intensify the flavor.
  • Temper the egg yolks and fine grated parmesan mixture with hot broth to prevent scrambling.
  • Let the lasagna rest for 20 minutes before slicing.