Meatsauce Lasagna

Homemade lasagna is one of my favorites!  I took a recipe a few years back and changed a few things making it our own.  It is a wonderful recipe. For a pasta dish, homemade lasagna is not extremely high carb, primarily because you control the sauce that is used.  So, when you are craving that pasta meal, give this version a try.


Meatsauce Lasagna


  • Full batch of The Best Marinara Sauce (recipe found here)
  • 1 lb lean ground beef
  • 1/2 lb Italian sausage
  • 16 ounces ricotta cheese
  • 12 lasagna noodles
  • 1 egg
  • 1 Tablespoon dried parsley
  • 16 slices of smoked provolone cheese
  • 16 slices of mozzarella cheese


  1. Preheat oven to 375 degrees
  2. Make the marinara sauce and let it simmer on the stovetop.
  3. Brown the pound of ground beef and drain.
  4. Place the ground beef into the marinara sauce and continue to simmer.
  5. Brown the half pound of Italian sausage, drain, and add to the sauce.
  6. Cook the lasagna noodles until just al dente.
  7. While the noodles are cooking, mix together the ricotta cheese, egg, and dried parsley
  8. Once the noodles are ready, drain and you can start to layer the lasagna.
  9. Spray a 9×13 baking dish with canola spray and place just enough meat sauce mixture to thinly cover the bottom of the dish.
  10. Lay lasagna noodles over the sauce
  11. Spread 1/2 of the ricotta cheese mixture over the noodles
  12. Place about 10 slices of provolone cheese so that they cover the ricotta mixture.
  13. Spread 1/2 of the remaining sauce over the provolone cheese.
  14. Lay another layer of lasagna noodles
  15. Spread remaining ricotta mixture over the nooodles.
  16. Place about 10 slices of mozzarella cheese so that they cover the ricotta mixture.
  17. Spread remaining sauce over the mozzarella cheese.
  18. Add final layer of lasagna noodles
  19. Cover the noodles with remaining provolone and mozzarella slices.
  20. Spray aluminum foil with cooking spray and cover the lasagna. This will keep the foil from sticking.
  21. Bake in the oven for 25 minutes
  22. Remove the foil and continue to bake another 25 minutes
  23. Broil for about 2 – 4 minutes if needed to brown the cheese on top.
  24. Let the lasagna sit out of the oven about 15 minutes before serving.

Nutritional Information: 1 serving (1/8 of recipe) is 30 g carbs


Beef and Broccoli

This recipe is one of our favorites because it is a quick one to cook.  Sarah’s dance schedule means many times we eat without her or eat late once she is home.  Beef and broccoli is great because I can do all the prep work, then it takes Mike no time to cook it up while I pick up Sarah.  Once again, this recipes only real carbs come from the rice.  For this dinner we actually prefer brown rice – so it is a complex carb as well.  Next time you need a quick dinner give this one a try!

beef and broccoli

Beef and Broccoli



  • 1/2 teaspoon baking soda
  • 1 tsp Swerve, granular
  • 1 Tablespoon cornstarch
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon water
  • 2 Tablespoon sesame oil
  • 1 1/2 pound top sirloin roast


  • 1/2 cup low sodium soy sauce
  • 1 Tablespoon Splenda Brown Sugar Mix
  • 4 cloves garlic, minced
  • 2 Tablespoons flour
  • 1 Tablespoon sherry


  • 1 – 2 heads of broccoli
  • 3  Tablespoons olive oil


  1. Whisk together all ingredients for the marinade in a large bowl.
  2. Cut the steak into long thin slices and mix with the marinade coating the pieces evenly.
  3. Cover and refrigerate for at least 1 hour.
  4. Combine all the ingredients for the sauce.  Whisk well. This can be made ahead, just whisk and remix when ready to cook.
  5. Cut the broccoli heads into pieces and place in a pot filled with water. Blanche the broccoli. Remove and drain and set aside.
  6. Heat 2 Tablespoons of oil in a large saute pan or wok over high heat. When oil is shimmering, reduce heat to medium high and add the broccoli and cook about 3 minutes. Remove and set aside
  7. Heat remaining 1 Tablespoon of olive oil.
  8. Add the marinated meat and 1/2 of the sauce. Saute for 3 – 4 minutes, stirring often, until meat is cooked through and no longer pink.
  9. Stir in broccoli and remaining sauce. Saute for a minute more.

Nutritional Information: Beef and Broccoli alone is 1 g carbs per serving. Served with 3/4 cup cooked brown rice 34 g carbs – so entire serving is 35 g carbs.