Keto Microwaveish Lasagna

Still working on this post but I keep getting asked for the recipe 😛

This recipe uses the crust from my Microwave Pizza Recipe for the “pasta”. This ultra-filling meal can be prepped and frozen in advance. You can even make just the “crust” and decide if you want pizza or lasagna later. While you can’t cook ground beef in the microwave, when we lived in the dorms we would get burger patties from the restaurants nearby and chop them up. Some grocery stores also carry cooked ground beef but it’s not as common.

make the microwave pizza crust
spread ricotta cheese on top, then the rao’s sauce
flip it over carefully so it doesn’t spill
put ricotta cheese and rao’s sauce again.
Layer of cooked ground beef.
layer of shredded cheese on top. (Cheddar blend or Moz is good)
microwave to melt the cheese on top. (2 ish minutes)

KetoAim Microwave Lasagna
For the Crust:
1 Tablespoon cream cheese
1 Tablespoon butter
1/2 teaspoon Italian seasoning
3 Tablespoon almond flour
1/4th teaspoon baking powder
1 Tablespoon heavy whipping cream

1/4 cup shred mozzarella cheese
1/4 cup cheddar cheese
1 Tablespoon shred parmesan cheese
1 egg
Optional Garlic Powder

Rao’s Marinara Sauce (Or other low/no sugar tomato sauce)

1.) Microwave the butter and cream cheese for 30 seconds in a glass container. (We use 7.5 x 5 inch pyrex)
2.) Add the almond flour, italian seasoning, baking powder, heavy whipping cream, and mix into a paste.
3.) Add the mozzarella cheese, parmesan cheese, and egg. Stir until well combined and flatten in the dish. It will be chunky but it will melt in the microwave.
4.) Sprinkle garlic powder on top of crust to taste. (You don’t need a lot)
5.) Microwave 4 minutes. Microwave time may vary but be careful to not overcook as it will make the crust tough. Spoon inserted in the middle should come out clean. Let crust cool for 2 minutes. (This helps with texture.)

Recipe Progress Notes:
Tried 1 tbsp coconut flour,  1 tbsp almond.  Too biscuity and you can taste the coconut. I think I may need to stick with almond or mostly almond.

Too much cheese in the crust = too chewy, makes it hard to eat.

Cook the crust too long = burns the cheese and it becomes tough.

You do need the mix of mozerella and cheddar to have the correct texture for the “crust”. But the Parmesan isn’t necessary, it just adds a nice flavor and salt.

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