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Diabetic Recipe: Whole Wheat & Lean Meat Lasagna

Makes 10 servings


  • 9 sheets of whole-wheat lasagna noodles 
  • 1½ lbs. of ground turkey
  • 2 cups part-skim or fat-free shredded mozzarella cheese
  • 1 egg
  • 15 oz. fat-free ricotta cheese
  • 28 oz. can of no-salt-added crushed tomatoes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 basil leaves, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons olive oil
  • salt & pepper to taste


  • Preheat oven to 350 degrees F.
  • Cook noodles according to package instructions, unless using oven ready noodles.  Then place in cold water to stop additional cooking. 
  • Heat the olive oil in a large skillet and saute the onions.  Add the garlic, ½ teaspoon of oregano and half of the basil.
  • Add the ground turkey and mix until the meat is cooked.
  • Drain excess liquid and add salt and pepper. Add the tomatoes and cook until the mixture is boiling, then remove from heat.
  • In another bowl. mix the ricotta cheese, egg and the rest of the basil.  
  • Drain the noodles and cover the bottom of a rectangular pan with three noodles.
  • Add ⅓ of the meat mixture and spread evenly.  
  • Add ⅓ of the ricotta mixture and spread evenly
  • Sprinkle in some shredded cheese.
  • Cover with three more noodles and spread another ⅓ of the turkey and ricotta mixtures. 
  • Cover with the final three noodles and the last ⅓ of the mixtures and sprinkle the remaining shredded mozzarella.  
  • Spray foil with nonstick spray, then cover and bake for 45 minutes.
  • Remove foil and bake for an additional 10 minutes.  
  • Broil for 2 minutes or until the top is brown.
  • Remove from the oven an let the lasagna cool for 10 minutes before serving.

Nutrition per Serving

Calories: 291
Protein: 29 g  
Total Fat: 6 g 
Saturated Fat 2 g 
Carbohydrate: 30 g
Fiber: 1 g

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.