18g net carbs. 28g protein. All the cheesy, saucy comfort.
This Diabetic-Friendly Lasagna proves you don’t have to give up Italian comfort food just because you’re managing blood sugar. We slashed the noodles by half and layered in zucchini ribbons—more veggies, way fewer carbs, and honestly? You won’t even miss the extra pasta.
📊 Quick Stats
Prep: 20 min • Cook: 35 min • Servings: 6
Net Carbs: 18g • Protein: 28g • Calories: 285
Diet: ✅ Diabetic-Friendly • ✅ Low-Carb • ✅ Gluten-Free*
*Use gluten-free lasagna noodles
Lean ground turkey keeps it heart-healthy, part-skim cheeses give you all the gooey goodness without going overboard on fat. The best part? This freezes beautifully, so you can meal prep your way to easy weeknight dinners all month long.
Your family will love this one. They probably won’t even know it’s the “healthy” version until you tell them.
Why This Recipe is Healthy
This lasagna is designed with diabetes management in mind. By cutting the pasta in half and adding zucchini, we’ve dropped the carbs significantly while boosting fiber, which helps slow down glucose absorption. Lean ground turkey provides high-quality protein without excess saturated fat, and the part-skim cheeses give you calcium and flavor without going overboard on calories or fat.
The tomato sauce is rich in lycopene, a powerful antioxidant that supports heart health—especially important for people managing diabetes. Fresh basil isn’t just for flavor; it contains compounds that may help regulate blood sugar levels. The combination of protein, fiber, and healthy fats creates a balanced meal that won’t send your blood sugar on a roller coaster ride.
Chef’s Tips for Best Results with this Lasagna
- Zucchini Prep: Slice your zucchini lengthwise into thin ribbons using a mandoline or vegetable peeler. Pat them dry with paper towels to avoid a watery lasagna.
- Noodle Swap: For even fewer carbs, try using all zucchini ribbons instead of any pasta. You can also use shirataki noodles for a nearly zero-carb option.
- Make It Gluten-Free: Simply swap in gluten-free lasagna noodles to make this celiac-safe.
- Boost the Veggies: Add a layer of spinach or thinly sliced mushrooms for extra nutrients without adding carbs.
- Meat Options: Ground chicken works beautifully here, or go with plant-based crumbles for a vegetarian version.
- Cheese Control: Measure your cheese portions carefully—it’s easy to add extra, which bumps up the calories and fat.
Delicious Lasagna | Low-Carb & Diabetic-Friendly
Ingredients
Equipment
Method
- Preheat oven to 400°F. Spray a 9×13 inch baking pan with nonstick cooking spray and set aside.
- Cook 3 lasagna noodles according to package directions until just tender. Drain and set aside on a clean kitchen towel to prevent sticking.
- While noodles cook, slice zucchini lengthwise into thin ribbons using a mandoline or vegetable peeler. Pat dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey, parsley, and black pepper. Cook for 8-10 minutes, breaking up meat with a wooden spoon, until fully cooked and no pink remains.
- Add diced tomatoes and tomato sauce to the turkey mixture. Stir well and simmer for 5 minutes to blend flavors. Remove from heat.
- Begin layering: Place half the cooked lasagna noodles on the bottom of prepared pan, breaking them to fit if needed.
- Spread half the meat mixture evenly over the noodles.
- Layer half the zucchini ribbons over the meat, overlapping slightly to cover.
- Dollop all the ricotta cheese over the zucchini layer and spread gently.
- Sprinkle ½ cup mozzarella over ricotta and scatter half the torn basil leaves.
- Create second layer: Add remaining lasagna noodles, then remaining meat mixture, then remaining zucchini ribbons.
- Top with remaining ½ cup mozzarella and remaining basil.
- Cover pan with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
- Let lasagna rest for 10 minutes before cutting into 6 equal portions. Garnish each serving with a fresh basil leaf.
Nutrition
Notes
Tried this recipe?
Let us know how it was!🥬 Want Even Fewer Carbs?
All-Zucchini Version: Skip the noodles entirely and use only zucchini ribbons. Drops net carbs to ~8-10g per serving.
Shirataki Noodles: These nearly zero-carb noodles make a great pasta swap. Rinse well before using to remove any odor.
🍝 Traditional vs. Our Lasagna
| Traditional: Full pasta layers | Ours: Half pasta + zucchini ribbons |
| Ground beef (higher saturated fat) | Lean ground turkey (heart-healthy) |
| Full-fat cheeses | Part-skim cheeses (same flavor, less fat) |
| ~40-50g carbs per serving | Just 18g net carbs |
| ~450-500 calories | 285 calories |
| Blood sugar spike | Steady blood sugar ✓ |
💪 High-Protein Macros
Protein: 28g • Net Carbs: 18g • Fat: 11g
Fiber: 4g • Calories: 285
Protein Ratio: ~39% of calories from protein
Why it matters: High protein helps stabilize blood sugar and keeps you full longer
Lasagna Storage and Serving Suggestions
This lasagna stores beautifully in the fridge for up to 4 days in an airtight container. Reheat individual portions in the microwave for 2-3 minutes, or warm the whole dish covered in a 350°F oven for 20 minutes. It also freezes well for up to 3 months—just wrap portions tightly in plastic wrap and foil before freezing.
Serve this with a simple side salad dressed with olive oil and vinegar to add more fiber and healthy fats to your meal. A piece of garlic bread might be tempting, but it’ll spike your carbs—try roasted broccoli or green beans instead for a diabetes-friendly side.
Can I make this completely gluten-free?
Yes! Simply swap in gluten-free lasagna noodles. The rest of the recipe is naturally gluten-free. Just double-check your marinara sauce doesn’t contain hidden gluten.
Is this lasagna keto-friendly?
At 18g net carbs, it’s borderline for strict keto. However, you can make it keto-approved by skipping the noodles entirely and using only zucchini ribbons—that drops the net carbs to around 8-10g per serving.
Can I use ground beef instead of turkey?
You can, but it will increase the saturated fat content. If you prefer beef, choose 90% lean or higher to keep it heart-healthy. Ground chicken also works well as a lean alternative.
How do I keep the zucchini from making my lasagna watery?
Two important steps: First, slice your zucchini thin using a mandoline or vegetable peeler. Second, pat the ribbons very dry with paper towels before layering. Some people also salt the zucchini and let it sit for 10 minutes to draw out moisture.
How long does this lasagna keep?
Refrigerator: Up to 4 days in an airtight container. Freezer: Up to 3 months—wrap portions tightly in plastic wrap and foil. Reheat in the microwave (2-3 minutes) or covered in a 350°F oven (20 minutes).
Can I make this vegetarian?
Absolutely! Swap the ground turkey for plant-based crumbles or bulk up the veggie content with mushrooms, spinach, and bell peppers. The protein count will vary depending on your substitution.
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