In terms of LC friendly meals for all the family, I think that my natural laziness in the kitchen stands me in v good stead.
I have NEVER understood the thinking behind cooking mince, cooking and mashing potatoes, then combining them in an oven dish and cooking them both AGAIN to get a cottage pie.
What an unnecessary phaff!
Cook the mince. Cook the potato. Combine them on the plate. Less time. Less washing up. And just as nice.
So when going LC it was/is even simpler. Cook the mince and don't have the mash. Or cook everyone the same mash, but make it out of lower carb veg like suede.
Same principles apply to all my cooking.
Lasagne is red mince and pasta. Doesn't matter what shape that pasta comes in. Nor what type of pasta it is. I use oomi noodles, which are LC.
Moussaka is red mince, aubergine and potato. So it is just a case of subtracting the potato and replacing with more aubergine or courgette.
As for ready made sauces... the only ones I use are the good quality curry pastes and occasionally a dry rub. And I usually supplement those, too. Extra garlic, or ginger, or paprika, or whatever. The bought sauces are usually gloopy and horrible. Or sickly sweet. Or tasteless. I would agree that it takes no longer to sprinkle a few herbs and spices over the meat, than it does to open a jar, pour it out, scrape it out, and then rinse the dratted thing before putting it into the recycling.