Greek Yogurt Lasagna

4.59 from 41 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Pasta and Rice

Cuisine: Italian

Servings: servings

Calories: 523kcal

Author: Adina

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 ¼ cups low-fat Greek yogurt 1.8 % fat or full-fat
1 cup hot stock Note 1

Yogurt lasagna:

1 ¾ cups low-fat cheese grated, divided, Note 2
12 no-boil lasagna sheets as needed, Note 3
fine sea salt and pepper to taste

US - EU

Instructions

Meat sauce:

Preheat the oven to 400°F/ 200°C
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 ¾ cup of the grated cheese to the yogurt mixture and stir well.
1 ¼ cups low-fat Greek yogurt/ 280 g + 1 cup hot stock/ 230 ml + ¾ 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 ⅓ of the meat sauce and ⅓ of the yogurt sauce.
Repeat: Lasagna sheets, ⅓ of the meat sauce, ⅓ 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 ½ 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.

Nutrition