Greek Yogurt Lasagna
User Reviews
4.6
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Prep Time
30 mins
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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
Description
The Greek Yogurt Lasagna recipe begins by preparing a meat sauce with sautéed onion, garlic, and grated carrot cooked with lean ground beef, tomato paste, canned chopped tomatoes, dried oregano, and paprika. After simmering for a few minutes, the flavorful sauce is ready to layer. Meanwhile, a yogurt sauce is made by mixing Greek yogurt with hot stock from a vegetable stock cube and incorporating some grated cheese.
This recipe uses no-boil lasagna sheets to simplify preparation. The dish is constructed by layering meat sauce, the yogurt-cheese sauce, and lasagna sheets, then finished by sprinkling reserved grated cheese on top before baking. The result is a baked pasta dish with a balanced meatiness from the sauce and a creamy tang from the yogurt, providing a fresh alternative to heavier cheese sauces.
The texture is tender with a slight bite from the no-boil sheets softened during baking. The yogurt sauce adds creaminess without weighing down the dish, making it less dense than classic bechamel versions. Variations include using different cheeses like Gouda or Cheddar and preparing lasagna sheets that require pre-boiling to al dente if desired.
This lasagna is a flexible main course and can be prepared ahead. Using low-fat yogurt and lean meat adjusts richness and calories. The stock used intensifies flavor without adding heaviness, complementing the tomato base.
Ingredients
Meat sauce:
- 1 onion
- 4 garlic cloves
- 2 carrot medium
- 1 tablespoon olive oil
- 2 lb ground beef lean
- 2 tablespoons tomato paste
- 2 cans tomato 14 oz/ 400 g each, chopped
- 2 teaspoons oregano dried
- 1 teaspoon paprika sweet, powder
Greek yogurt sauce:
- 1 ¼ cups Greek yogurt 1.8 % fat or full-fat, low-fat
- 1 cup stock Note 1, hot
Yogurt lasagna:
- 1 ¾ cups cheese grated, divided, Note 2, low-fat
- 12 lasagna sheets as needed, Note 3, no-boil
- sea salt to taste, fine
- black pepper to taste, fine
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
- Vegetable stock is made by dissolving half a stock cube in about 200 ml of hot water.
- Cheeses like Gouda, Cheddar, or similar can be used; reserve some grated cheese for topping.
- You may substitute no-boil lasagna sheets with regular sheets precooked al dente according to package directions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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