Greek Yogurt Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Resting time
15 mins
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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
Description
The lasagna starts with boiling lasagna noodles until al dente, preparing a base for layering. The meat sauce is made by browning lean ground beef with onion and garlic, then simmering it in crushed tomatoes, tomato paste, and Italian seasoning until thickened.
A sauce combining Greek yogurt, shredded mozzarella, Parmesan cheese, egg, fresh basil, salt, and black pepper is prepared separately to replace traditional ricotta or béchamel layers. This mixture adds creaminess and a mild tang.
In a baking dish, layers alternate between meat sauce, lasagna noodles, the yogurt cheese sauce, and shredded mozzarella, repeated three times, finishing with noodles, meat sauce, and cheese on top. Covered with foil, the lasagna is baked until cooked through and cheese melts and browns slightly.
This dish offers a hearty meal with familiar Italian flavors, but incorporates Greek yogurt for a lighter and tangy twist on the creamy layers. It's suitable for family dinners and can be prepared ahead. The recipe recommends storing leftovers refrigerated or frozen for later reheating.
Ingredients
For assembly
- 1 pound lasagna sheets
- 2 cups mozzarella cheese shredded
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion chopped
- 2 garlic minced, cloves
- 1 28- ounce crushed tomatoes canned
- ½ cup tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Greek Yogurt Sauce
- 1 ½ cups Greek yogurt Stonyfield brand
- 2 cups mozzarella cheese shredded
- 1 cup parmigiano reggiano shredded
- 1 egg
- ¼ cup basil chopped, plus more for garnish, fresh
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover portions for up to 3 months, thaw before reheating.
- Reheat defrosted lasagna in a preheated oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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