Last Updated on 16/01/2023 by Adina
This delicious Greek yogurt lasagna is made with all the traditional ingredients but replaces the Bechamel sauce with yogurt, making it lighter in calories, easier, and quicker to make.
This Greek yogurt lasagna is a healthier twist on classic lasagna Bolognese, with all the flavor but fewer calories, thanks to a Greek yogurt sauce instead of Bechamel or ricotta.
Iโve made traditional Bolognese lasagna for years - always a hit but a bit indulgent. Then I found this delicious yogurt-based version, and honestly, no one notices the difference!
We love all kinds of lasagna, and I have quite a few recipes on the blog to prove it! Try this reader's favoriteย vegetable lasagna with white sauceย (yes, this time a real white sauce),ย Thermomix Lasagne, another vegetarianย lasagna with butternut squash and lentils, or try this zucchini and beef casseroleย with no noodles.
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โWhy does this recipe work?
Lighter: This recipe uses Greek yogurt instead of ricotta or Bechamel sauce, making it a lighter, healthier alternative with fewer calories and less fat without compromising on flavor.
Taste: Although the lasagna is lighter, it tastes just like a regular white sauce lasagna; no one will ever spot the difference (unless you tell them).
Quicker than the original: A typical Bolognese sauce needs hours to cook, but this Greek yogurt lasagna. After browning the meat and vegetables, the sauce only needs about 5 minutes of simmering. Instead of making a white sauce, simply stir the yogurt with hot stock and cheese. It couldn't be easier.
Great for meal prep: This Greek yogurt lasagna is perfect for meal prep. Make a big batch, and youโll have delicious, ready-to-eat meals for the week. It stores well in the refrigerator and can be easily reheated, making it a convenient option for busy days.
Recipe ingredients
To begin with, you will need the typical ingredients needed for a bolognese dish: ground beef, tomato sauce, dried herbs, and pasta sheets. Then, untypically, you will need Greek yogurt and stock to make the sauce.
Ground beef: Lean ground beef, which has a maximum of 17% fat.
Noodles: I always use no-boil lasagna sheets (the Amazon affiliate link opens in a new tab).
Yogurt: Creamy, low-fat Greek yogurt with about 1.8 % fat. Try our Greek Yogurt Dressing and the Yogurt Bomb (the best dessert you'll ever make!!!), too.
Cheese: I'm not usually a fan of low-fat cheese and rarely buy it, but for this recipe, I use a low-fat Gouda cheese with about 12% fat. You can also use Cheddar or any other cheese you prefer for this kind of dish. Low-fat cheese isn't mandatoryโuse it if you're watching calories, but otherwise, feel free to use your favorite cheese.
See the recipe card for full information on ingredients and quantities.
Variations
Swap the noodles: You can use cooked short pasta and layer it with the ingredients. Check out this Bolognese Pasta Bake, too.
You can add more vegetables to the sauce, such as bell peppers, small broccoli florets, mushrooms, zucchini, or spinach.
Use marinara sauce instead of canned tomatoes.
How to make Greek yogurt lasagna?
Step #1: Heat the oil and saute the chopped onion, then add garlic and grated carrot.
Step #2: Add the ground beef and brown it, breaking the clumps with a wooden spoon while the meat cooks.
Step #3: Stir in the tomato paste for 1 minute, then add the canned tomatoes, oregano, paprika, salt, and pepper. Simmer for 5 minutes and adjust the taste again.
Step #4: Mix yogurt and hot stock. Add ยพ cup of the grated cheese to the yogurt mixture and stir well.
Assemble the lasagna
Step #5: Spread 2-3 tablespoons of the meat sauce, just enough sauce to thinly cover the bottom of the baking dish.
Step #6: Cover with pasta sheets.
Step #7: Add โ of the meat sauce.
Step #8: Cover with โ of the yogurt mixture.
Repeat steps 2 + 3 + 4 : Lasta sheets + โ meat sauce + โ dairy sauce.
Repeat steps 2 + 3 + 4 again: Lasagna sheets + โ meat sauce + โ dairy sauce.
Step #9: Sprinkle the Greek yogurt lasagna with the remaining cheese.
Step #10: Bake for about 30 minutes or until the noodles are cooked through and the cheese is golden brown. Check by inserting a fork in the casserole; the pasta should be soft.
Good to know!
While I swear by the convenience of using pre-cooked lasagna sheets, you can also use lasagna sheets that require boiling first. If you use sheets that need to be precooked, boil them al dente according to the package instructions before assembling the dish.
Rest before serving: Let the Greek yogurt lasagna rest for about 10-15 minutes after baking to allow it to set and make slicing easier. You can cover it loosely with aluminum foil, if you wish, to make sure it doesn't lose too much heat.
How to store and reheat lasagna?
Refrigerate leftovers in an airtight container for 3-4 days.
Well-wrapped, freeze the Greek yogurt lasagna for up to 3 months. You can freeze individual slices (leftovers) or the whole dish. Thaw it in the fridge, preferably overnight.
Reheat in the preheated oven (375ยฐF/ 190ยฐC) until heated through. Small portions will need 15-20 minutes, while a whole lasagna will take about 30-40 minutes. Check!
What to serve with lasagna?
After the short resting time, slice it into squares and serve it with your favorite side dishes: salads, roasted vegetables, bread, rolls, etc.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Greek Yogurt Lasagna
Equipment
- Rectangular casserole dish 12x8 inches/ 30x20 cm
- Large skillet or nonstick pan
Ingredients
Meat sauce:
- 1 onion
- 4 garlic cloves
- 2 medium carrots
- 1 tablespoon olive oil
- 2 lb lean ground beef
- 2 tablespoons tomato paste
- 2 cans chopped tomatoes 14 oz/ 400 g each
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika powder
Greek yogurt sauce:
- 1 ยผ cups low-fat Greek yogurt 1.8 % fat or full-fat
- 1 cup hot stock Note 1
Yogurt lasagna:
- 1 ยพ cups low-fat cheese grated, divided, Note 2
- 12 no-boil lasagna sheets as needed, Note 3
- fine sea salt and pepper to taste
Instructions
Meat sauce:
- Preheat the oven to 400ยฐF/ 200ยฐC
- Chop the onion and the garlic cloves finely. Grate the carrots.1 onion + 4 garlic cloves + 2 medium carrots
- Saute: Heat the oil in a pan and saute the onions until translucent. Add the garlic and the carrots, and saute for a couple of minutes more.1 tablespoon olive oil
- Cook: Add the ground beef and let it get a bit brown. Break the meat lumps with a wooden spoon while the meat is cooking. Add the tomato paste, stir well, and saute for 1 more minute. Add the tomatoes, oregano, paprika, salt, and pepper to taste, and bring everything to a boil. Simmer gently for 5 minutes.2 lb lean ground beef/ 850 g + 2 tablespoons tomato paste + 2 cans chopped tomatoes + 2 teaspoons dried oregano + 1 teaspoon sweet paprika powder + fine sea salt and pepper
Yogurt sauce:
- In the meantime, mix the yogurt and the hot stock. Add ยพ cup of the grated cheese to the yogurt mixture and stir well.1 ยผ cups low-fat Greek yogurt/ 280 g + 1 cup hot stock/ 230 ml + ยพ cup cheese
Assemble the yogurt lasagna:
- First layer: Place 2-3 tablespoons of the meat sauce in the baking dish, just enough sauce to thinly cover the bottom of the dish. Place lasagna sheets on top, adn add โ of the meat sauce and โ of the yogurt sauce.Repeat: Lasagna sheets, โ of the meat sauce, โ of the yogurt sauce.Repeat: Lasagna sheets, rest meat sauce, rest yogurt sauce.Cheese: Sprinkle with the remaining 1 cup grated cheese.12 no-boil lasagna sheets + remaining 1 cup cheese
- Bake for about 30 minutes or until the lasagna sheets are cooked through, and the cheese is golden brown. Check by inserting a fork in the casserole; the noodles should be soft.
- Rest: Let the lasagna sit for 5 to 10 minutes, cut into squares and serve.
Notes
- Stock: Made from a ยฝ vegetable stock cube dissolved in 200 ml/ scant 1 cup hot water.
- Cheese: I used Gouda, but Cheddar is perfect, too. Or any other kind of cheese you usually choose for lasagna.
- Lasagna noodles: You can also use lasagna sheets that require boiling first. If you use sheets that need to be precooked, boil them al dente according to the package instructions before assembling the dish.
Monique says
Hi there. Can you freeze left-overs? Just checking with regards to the yoghurt sauce?
Adina says
Hi Monique. It should work, everything is already cooked.
Rhonda says
I made this recipe for my boyfriend last night. He couldn't stop raving about how good it was. Thanks so much for this recipe. It was definitely a hit.
Adina says
Hi Rhonda, so happy to hear it. Thank you for the feedback.
rodpurl@gmail.com says
CUP measures what is uk equivilent
Adina says
The recipe has a metric version, which is always more accurate. Click on EU in the recipe card.
Lori says
Is the yogurt sauce supposed to be liquid in consistency?
Adina says
Hi Lori. Yes, it's thin.
Ravina says
Definetly a hit in the house. Especially using natural greek yoghurt! Saved to make again.
Adina says
I am so glad you liked it, Ravina. This is a hit in our house as well.
GARY Dunne says
Great recipe will cook t-night i only have full cream Greek yogurt the real stuff not Greek Style Yohgurt will that cook the same as Light Yoghurt that you used in your recipe Kind regards
Adina says
Full fat yogurt is perfectly ok, Gary. Happy holidays!
Anne says
Whatโs hot broth? (I donโt cook often ??)
Adina says
Hi Anne. Broth that you heated up. ?
Lizzie says
I'm wondering if I can substitute yoghurt for the white sauce in fish pie?
Adina says
I can't see why not, I would definitely try it! Let me know if it works, please!
Laurie says
Thanks for posting this! I stole your yogurt sauce recipe to make โlightenedโ spaghetti squash lasagna boats. So delicious and much easier than these cheese sauce I have made previously. Great idea!
Adina says
So happy to hear it, Laurie! Thank you for the feedback.
Lynn says
This was delicious! Thank you for the recipe. It tasted great. (I used vegetarian mince instead of meat, but it still tasted great and the meat eaters loved it as well) So fresh tasting, and no more making cheese sauce!
Adina says
I am glad to hear it, Lynn. Thank you for the feedback.
anya geraldyne says
This lasagna recipe is different from the others. perfect blend.
Adina says
Thank you, Anya.
Kerryn says
I made this as part of a birthday gift for my daughter-in-law to give her the night off cooking on her day. I'm happy to tell you it was a huge hit. My son said it was better than my regular lasagna and he's always loved it, but this recipe is now the favourite. They have asked me for the recipe. Good one, so thank you very much Adina ?
Adina says
Hi Kerryn. I am so happy to hear this! Thank you. ๐
Adina says
I am not keen on bechamel either. And no one noticed that there was something different with the food. I just thought it tasted a bit fresher, which is a good thing. ๐
Evi @ greenevi says
Using greek yogurt is such a great idea! I'm going to make my pumpkin-spinach lasagne next time with greek yogurt, I'm sick of making bechamel ๐