Carnivore lasagna

Heat the oven to 400°F, line a 25 x 38 cm (10 x 15-inch) rimmed tray with baking paper and grease the paper with the butter. Pour off any liquid sitting on the cottage cheese before you weigh it. Blend the 4 eggs, the cottage cheese and the first batch of mozzarella until completely smooth, about 1 minute.

Pour the batter onto the tray and spread it evenly to the corners. Bake for 25–30 minutes, until golden with no wet patch in the center. Let it cool on the tray for 15 minutes, then turn it out onto a board and peel off the paper rather than lifting the sheet. Cut it in half crosswise and trim the long side of each piece to fit a 8 inch square dish, about 2 L, keeping the offcuts. Turn the oven down to 375°F.

Meanwhile, brown the beef in a large skillet over medium-high heat, breaking it up, until no pink remains and a thermometer reads 160°F, about 8 minutes. Spoon off any fat. Stir in the salt, pepper and, if using, the garlic powder and oregano, then the cream cheese, until it has melted and coats the beef.

Beat the remaining egg into the ricotta. Spread a third of the beef in the dish, tuck in the offcuts and lay on one egg sheet. Spread on half the ricotta, then half the remaining beef and half the mozzarella. Add the second sheet, the rest of the ricotta, the rest of the beef and the rest of the mozzarella, and scatter the parmesan over.

Stand the dish on a tray, because it will be full, and bake for 30 minutes, until golden, bubbling at the edges and 160°F in the center. Rest for 15 minutes before cutting, so the layers hold. Leftovers keep 4 days in the fridge; reheat covered at 340°F or by the piece in the microwave. It freezes for 3 months.