Greek Yogurt Lasagna
User Reviews
4.6
123 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
Italian
Greek Yogurt Lasagna
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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.
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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
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 Information
Show Details
Serving
1/6 of the dish
Calories
523kcal
(26%)
Carbohydrates
24g
(8%)
Protein
55g
(110%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
11g
Trans Fat
1g
Cholesterol
131mg
(44%)
Sodium
802mg
(33%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 523kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 55g | 110% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 802mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
123 reviews
Excellent
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