Reddit reviews Lodge LSRG3 Cast Iron Single-Burner Reversible Grill/Griddle, 10.5-inch

Lasagna: cheesy, meaty, and saucy. Something my Italian-American childhood was made of.


However, keto life doesn’t include pasta life. After many attempts at recreating my childhood fav into a keto friendly meal! Where I have struggled is obvious: recreating the noodles. Zucchini or Eggplant? How to prepare the noodle substitute? How do I make the lasagna less goddamn watery and so it doesn’t fall apart into a pile of goulash?
I admit, this recipe is a beast. However, it is totally worth the effort.



MACROS (as calculated by MFP):

• Calories: 467 per serving (1/6 of recipe)
  
• Fat: 34g
  
• Protein 26.6g
  
• Carbs: 13.4
  
• Fiber: 3.5
  
• Net Carbs: 9.9
  
  INGREDIENTS:
  
  
• 1 eggplant
  
  
• 7.5oz Whole milk Ricotta Cheese (One half a 15oz container of Ricotta, my grocery store didn’t have it in smaller denominations)
  
  
• 1/2 cup shredded parmesan cheese (Go for the real stuff, not the pre-shredded, those will have starches to act as a non-clumping agent)
  
  
• 1 egg
  
  
• 1 small handful of parsley, chopped finely (I used 1/3 of a bunch)
  
  
• Italian Sausage (I used Johnsonville hot Italian sausage links. I would have used the ground sausage but my grocery store was fresh out. You could use your own favorite sausage. I prefer spicy because there is a lot of seasoning present so I don’t have to do much else with the flavors while cooking)
  
  
• 1/2 medium yellow onion, diced (you may omit for fewer calories, but it adds less than 1.3g of carbs to the entire recipe)
  
  
• 2 cups Cucina Antica tomato basil sauce (Another source of major carbs is taken care of here, with 6g net carbs per half cup. This sauce is similar to Rao’s but about $3 a jar cheaper where I am. I also like the flavors of the tomato basil sauce. As someone who grew up in a house where we made our own sauce, I really enjoy the flavors of this sauce despite it being from a jar. I also have the marinara sauce from the same brand, my tomato basil jar was just open at the time)
  
  
• 8oz shredded mozzarella
  
  
  SPECIAL EQUIPMENT:
  
  
• Small mixing bowl
  Grill/griddle I have this [one] (https://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1540175366&sr=1-8&keywords=over+burner+grill+griddle). It sits on my stove and I use the griddle side it to toast my LC tortillas.
  
  
• Dutch oven or large skillet
  
  
• 8x8 or 9x9 glass pan
  
  
  
  EXECUTION:
  
  
• Slice the eggplant thinly, about a quarter inch or as thin as you can get it. Put the sliced eggplant in a colander and salt. Let sit for about 10-30 minutes. The salt draws out the excess water.
  
  
• Pat eggplant dry.
  
  
• On medium-high heat, heat your grill. I used a stovetop version. I sprayed the grill once with my Misto olive oil sprayer.
  
  
• Grill eggplant until good grill lines form. Set aside.
  
  
  
  SIDEBAR: Why do I think eggplant is the better noodle substitute for lasagna?
  
  Eggplant and zucchini have approximately the same caloric content and net carbohydrates per cup. However, eggplant has much less WATER once you salt and remove the water via salting/patting dry.
  
  Secondly, I meal prep. Zucchini gets mushy over time but the eggplant holds up much better as compared to zucchini, especially as it sits in the fridge/gets reheated in the microwave. The eggplant I feel also soaks up a lot of the flavors better.
  
  
  RESUME EXECUTION
  
  
• While eggplant is sitting, make your ricotta mixture. Mix egg, ricotta, parmesan cheese, and parsley.
  
  
• Shred mozzarella
  
  
• In your Dutch oven/large skillet, place your onion and meat mince. Cook until browned all the way through.
  
  
• When the meat is done cooking, DRAIN the meat mixture. This makes your lasagna less greasy overall and less prone to falling apart.
  
  
• Mix in 2 cups of sauce, let simmer.
  
  
  
• Once all components are completed, follow the pattern:
  
  
• 1/2 meat sauce
  
  
• 1/2 grilled eggplant (I layered them like shingles, with each row overlapping the previous slightly)
  
  
• 1/2 ricotta mixture, spread over eggplant
  
  
• 1/2 shredded mozzarella
  
  REPEAT
  
  
  
• Bake at 375F for 20 minutes and then hit the broiler for about 5 minutes to make the top cheese layer bubbly and slightly crispy.
  
  
  
• Remove from oven, let cool slightly. Cut and enjoy!
  
  
  I hope you enjoyed this recipe!
  
  
  
  
  
  
  
  

If you want a good inexpensive non teflon pan that will last forever I suggest a lodge cast iron skillet.

This dutch oven has a lid that doubles as a 10" skillet.

http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1394343050&sr=1-1&keywords=lodge+cast+iron

If you like the dutch oven you might want to consider the reversible griddle/grill.

http://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_47?s=home-garden&ie=UTF8&qid=1394343097&sr=1-47&keywords=lodge+cast+iron

10" is a good size for cooking for one or two people. The 12" pans are a lot heavier and so i tend to stick with the 10" unless i really need the surface area, and then i often use the griddle.

Link for the lazy- Lodge LSRG3 Single-Burner Reversible Grill/Griddle, 10.5-inch

Not available on Prime AND you have to pay $9 shipping. I'll keep looking.


EDIT: bam! Camp Chef CGG16B Reversible Pre-seasoned Cast Iron Grill/Griddle - a couple inches LARGER, $35 with $0 prime shipping (or if you are already buying something else that's $15 it's still free)

So you want a griddle of sorts? This is as close to 9"x7" I could find.
Lodge Cast Iron Grill/Griddle

I have one and rarely use it. What I use more often is this which is a similar concept but a little more versatile, mainly because it has a handle.

Lodge also makes these which might be more usable than the double burner one. That thing is big, and heavy, and obviously, hot, and is generally a pain.