Name: Diabetes-Friendly Stovetop Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: Olive oil – 1 Tbsp | 15 ml; Wagyu ground beef – 1 lb | 454 g; Salt – 2 tsp | ~10 g; Italian seasoning – 2 tsp | ~4 g; Garlic powder – 2 tsp | ~6 g; Dried rosemary – 1 tsp | ~1 g; White onion, finely chopped – ¼ medium | ~40 g; Garlic, minced – 5 cloves | ~15 g; Red sauce – 24 oz | 680 g; Ricotta – ½ cup | ~120 g; Fresh whole-milk mozzarella ciliegine – 5–6 balls | ~110 g, torn; Lasagna noodles – 4 sheets | ~55–60 g dry; Chopped parsley, for garnish; Optional: crema or cream drizzle

Description

This is a lower-carb take on classic lasagna—not because carbs are bad, but because portioning matters. Instead of a full box of noodles, this recipe uses just 4 sheets, broken up and layered into the sauce so you still get that lasagna vibe without the carb overload.

Ingredients

Olive oil - 1 Tbsp | 15 ml

Wagyu ground beef - 1 lb | 454 g

Salt - 2 tsp | ~10 g

Italian seasoning - 2 tsp | ~4 g

Garlic powder - 2 tsp | ~6 g

Dried rosemary - 1 tsp | ~1 g

White onion, finely chopped - 1/4 medium | ~40 g

Garlic, minced - 5 cloves | ~15 g

Red sauce - 24 oz | 680 g

Ricotta - 1/2 cup | ~120 g

Fresh whole-milk mozzarella ciliegine - 5-6 balls | ~110 g, torn

Lasagna noodles - 4 sheets | ~55-60 g dry

Chopped parsley, for garnish

Optional: crema or cream drizzle

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Instructions

Heat a large, deep skillet over medium heat. Add olive oil.
Add ground beef, salt, Italian seasoning, garlic powder, and rosemary. Cook until browned, breaking it up as it cooks.
Add onion and garlic. Cook 2–3 minutes until soft and fragrant.
Stir in red sauce and bring to a gentle simmer.
Break lasagna noodles into large pieces and press them into the sauce so they’re mostly submerged.
Cover and simmer 12–15 minutes, stirring occasionally, until noodles are tender. Add a splash of water if needed.
Spoon ricotta over the top in dollops, then add torn mozzarella.
Cover and cook 2–3 minutes until the cheese melts.
Finish with parsley and an optional drizzle of crema.

Equipment

cast iron skillet

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Notes

This recipe freezes very well. Make a portion, and then divide the rest for some easy, reheatable meals later on.
This recipe uses a jarred pasta sauce, so your macros may vary. Check the label to ensure your pasta sauce works for you. I used the Rao’s brand in this recipe.
Serve with a side salad, or roasted vegetables even more balance.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/4 Pan
Calories: 415
Sugar: 7.7 g
Sodium: 1552 mg
Fat: 21 g
Saturated Fat: 7.9 g
Carbohydrates: 21 g
Fiber: 3.4 g
Protein: 35.9 g
Cholesterol: 89.7 mg