Greek Yogurt Lasagna
User Reviews
5.0
321 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Resting time
15 mins
-
Total Time
1 hr 40 mins
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Servings
12 servings
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Calories
402 kcal
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Course
Main Course, Dinner
Greek Yogurt Lasagna
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This healthy lasagna recipe without ricotta cheese is a wholesome dinner with layers of tangy, creamy Greek yogurt filling, beefy marinara, pasta, and melty cheese.
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Ingredients
For assembly
- 1 pound lasagna sheets
- 2 cups shredded Mozzarella cheese
Meat Sauce
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion chopped
- 2 garlic cloves minced
- 1 28- ounce can crushed tomatoes
- ½ cup tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Greek Yogurt Sauce
- 1 ½ cups Stonyfield Greek yogurt
- 2 cups shredded Mozzarella cheese
- 1 cup shredded parmigiano reggiano
- 1 egg
- ¼ cup fresh basil chopped, plus more for garnish
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna sheets in boiling water until al dente, for about 8 minutes. Drain the pasta, and rinse with cold water. Set aside.
- To make the meat sauce, heat the olive oil over medium heat in a large deep skillet. Add the ground beef, onions and garlic, season with Italian seasoning, salt and pepper, and cook until beef is well browned, about 10 minutes. Add the crushed tomatoes and tomato paste. Simmer until the sauce is thickened, 10 more minutes. Set aside.
- Preheat the oven to 375˚F
- In a large bowl, combine the yogurt, cheeses, egg, basil, salt and pepper.
- To assemble, add 1 cup of the meat sauce to a 9x13 baking dish and spread evenly. Arrange 4 cooked lasagna sheets on top. Layer 1/3 of the Greek yogurt mixture, 1/3 of the remaining meat sauce and 1/3 of the mozzarella cheese. Continue for 2 more layers, and finish with lasagna sheets topped with the meat sauce and the remaining cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly. Let rest for 15 minutes before cutting.
Equipments used:
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months. To reheat, defrost and warm in a preheated oven until heated through.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
39g
(13%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
69mg
(23%)
Sodium
876mg
(37%)
Potassium
620mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
615IU
(12%)
Vitamin C
10mg
(11%)
Calcium
474mg
(47%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 876mg | 37% |
| Potassium | 620mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 474mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
321 reviews
Excellent
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