Ingredients
Equipment
Method
- Preheat oven to 400°F. Spray a 9x13 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
This diabetic-friendly lasagna adaptation reduces traditional pasta by using more zucchini ribbons, cutting net carbs to 18g per serving. Lean ground turkey provides complete protein without excess saturated fat. The fiber from zucchini and tomatoes helps slow glucose absorption. Part-skim cheeses deliver calcium and flavor while keeping fat moderate. This balanced meal combines protein, fiber, and healthy fats to support stable blood sugar levels. For even lower carbs, replace all noodles with zucchini or shirataki noodles.
