Dinner
Low-Carb Zucchini Lasagna
All the comfort of classic lasagna with zero pasta. Zucchini sheets replace noodles for a 13g carb dinner with 30g protein.
20 Min
Prep Time
45 Minutes
Cook Time
6 Servings
NUTRITION:
244
Kcal
Calories
13
g
Carbs
30
g
Protein
3
g
Fiber
6
g
Sugar
8
g
Fat
520
g
Sodium
BLOOD SUGAR FRIENDLY SCORE
/ 100
89
EXCELENT
INGREDIENTS
3 large zucchinis, sliced lengthwise into thin sheets
1 lb lean ground turkey or chicken
1 can (24 oz) sugar-free marinara sauce
1 cup part-skim ricotta cheese
1.5 cups shredded part-skim mozzarella, divided
1 egg, 3 cloves garlic, 1 tsp dried oregano, 1 tsp basil
Salt, pepper, olive oil, fresh basil to serve
Smart Swap
Pasta Alternative: Zucchini replaces pasta completely, dropping carbs from ~50g to just 13g per serving while adding fiber, vitamin C, and potassium.
Dairy-Free Option: Replace ricotta with blended silken tofu seasoned with nutritional yeast, lemon juice, and garlic powder for the same creamy texture.
INSTRUCTIONS
Prep Zucchini
Preheat oven to 375F. Slice zucchinis lengthwise into thin sheets about quarter inch thick using a mandoline or sharp knife. Lay slices on paper towels, sprinkle lightly with salt, and let sit 10 minutes. Pat completely dry — this removes excess moisture and prevents watery lasagna.
Cook the Meat Sauce
In a large skillet over medium-high heat, cook ground turkey with minced garlic, oregano, and basil until browned, about 7 minutes. Add sugar-free marinara sauce, stir to combine, and simmer 5 minutes. Season with salt and pepper.
Make Ricotta Filling
In a bowl, mix ricotta cheese with the egg, a pinch of salt, and half a cup of shredded mozzarella. Stir until smooth. The egg binds the filling so it slices cleanly when serving.
Layer and Bake
In a 9x13 baking dish, spread a thin layer of meat sauce on the bottom. Layer: zucchini sheets, ricotta mixture, meat sauce, repeat. Top with remaining mozzarella. Cover with foil and bake 35 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly. Rest 10 minutes before slicing.
20 Min
45 Minutes
Prep Time
Cook Time
6 Servings
Why this Recipe Works
Zucchini has a glycemic index of 15 vs pasta at 50+ — it will not raise blood sugar the way noodles do.
Salting and drying the zucchini is the critical step — it removes water that would otherwise make the dish soupy.
Turkey provides 30g of lean protein per serving, promoting satiety and reducing post-meal blood sugar spikes.
Resting 10 minutes before slicing is essential — it lets the layers set so you get clean beautiful portions.