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slice of greek yogurt lasagna on a white plate.
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Light Yogurt Lasagna

A lighter yogurt lasagna with lean ground beef and Greek yogurt, yet nobody will notice that they are not eating the original.
Course Pasta and Rice
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 523kcal
Author Adina

Ingredients

  • Meat sauce:
  • 1 onion
  • 4 garlic cloves
  • 2 medium carrots
  • 1 tablespoon olive oil
  • 1.8 lb lean ground beef
  • 2 tablespoons tomato paste
  • 2 cans chopped tomatoes about 400 g/14 oz each
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika powder
  • Yogurt Sauce:
  • 1 1/4 cups low fat Greek yogurt
  • 1 cup hot stock Note 1
  • Yogurt lasagna:
  • 1 3/4 cups low fat cheese, grated divided, Note 2
  • 12 no-boil lasagna sheets as needed
  • fine sea salt and pepper to taste
US - EU

Instructions

Meat sauce:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Chop the onion and the garlic cloves finely. Grate the carrots.
  • Saute: Heat the oil in a pan and saute the onions until translucent. Add the garlic and the carrots, saute for a couple of minutes more.
  • 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.

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.

Assemble the yogurt lasagna:

  • First layer: Place 2-3 tablespoons of the meat sauce in a rectangular casserole dish of about 30x20 cm/12x8 inches, just enough sauce to thinly cover the bottom of the dish. Place lasagna sheets on top, add 1/3 of the meat sauce and 1/3 of the yogurt sauce.
    Repeat: lasagna sheets, 1/3 of the meat sauce, 1/3 of the yogurt sauce.
    Repeat: lasagna, rest meat sauce, rest yogurt sauce.
    Cheese: Sprinkle with the remaining 1 cup grated 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 with one or two of the sides suggested above.

Notes

  1. Made from a ½ vegetable stock cube dissolved in 200 ml/ scant 1 cup hot water.
  2. I used Gouda, but Cheddar is just as fine. Or any other kind of cheese you usually take for lasagna.

Nutrition

Serving: 1/6 of the dish | Calories: 523kcal | Carbohydrates: 24g | Protein: 55g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 802mg | Fiber: 3g | Sugar: 8g