Healthy Lasagna With Greek Yogurt
Updated Nov 22, 2025
Healthy lasagna baked with layers of pasta, homemade meat sauce, and a Greek yogurt cheese filling, simple ingredients!
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This Greek Yogurt Lasagna recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
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Try my healthier lasagna with greek yogurt!
This healthy lasagna recipe is a lighter variation of a traditional lasagna recipe. It uses Stonyfield Organic Greek Yogurt instead of the typical ricotta cheese and packs a punch in the flavor department. It’s no secret how much I love using Stonyfield Yogurt in my recipes. It’s become a fun (and delicious) way to replace ingredients and enhance dishes. Take this healthy-ish lasagna, for example. It’s also a quick and easy dinner to pop in the oven. Once done, just pair it with a simple green salad and garlic cheese bread!
Happy Cooking!
– Yumna
Healthy Lasagna Ingredients
For the Meat Sauce
- Beef: You’ll want to go with lean ground beef with a fat ratio of 90/10. If you prefer, you could also use ground chicken or turkey.
- Onion & Garlic: I like to use fresh onion and garlic in my meat sauce. If you have kids who don’t like onions or are out of fresh garlic, you can use dried garlic or onion powder, about ½ teaspoon of each.
- Tomatoes: I like to use crushed tomatoes and tomato paste for my sauce. You can also use canned or boxed tomato sauce, fire-roasted diced tomatoes or even jarred marinara sauce.
- Seasonings: Italian seasoning, salt, and pepper are my go-tos in a meat sauce. You can mix it up by adding some heat with red pepper flakes or make it sweeter with some basil and a sprinkle of sugar.
For the Filling
- Greek yogurt: I use Stonyfield’s Organic Greek Yogurt for all of my yogurt recipes. I love that it’s pesticide-free and organic. Plus, it’s made from high-quality ingredients that I feel good about eating and feeding to my family.
- Cheese: I use a mix of Parmesan and Mozzarella. You could use Pecorino in place of the Parmesan or fontina in place of the mozzarella, if desired.
- Egg: I use room temperature eggs for easier mixing.
- Seasoning and herbs: If it’s in season, I use fresh basil but you can also use dried basil or oregano if you prefer. And, of course, our staples, salt, and pepper, are mixed in too!
For Assembly
- Lasagna sheets: Use pasta sheets that fit into your baking dish and trim them down to size if needed. You can use oven-ready lasagna sheets or the kind you boil.
- Mozzarella: I like low moisture so it gets bubbly and brown
How to Make Healthy Lasagna
Make the Greek Yogurt Filling
Assemble the Lasagna
Bake the Lasagna
Healthy Lasagna Recipe
A healthy lasagna made with lean ground beef, a rich tomato meat sauce, and a creamy Greek yogurt filling instead of ricotta, baked until golden and bubbly.
Video
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 9×13 baking dish and spread evenly. Arrange 4 cooked lasagna sheets on top. Layer ⅓ of the Greek yogurt mixture, ⅓ of the remaining meat sauce and ⅓ 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
- My Top Tip: Let the lasagna rest. Once the lasagna is done baking, let it rest for 15 minutes before slicing and serving. This will allow the sauce to cool and the cheese to firm up enough to make it easier to slice and serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the baked lasagna up to 3 months. To reheat, defrost overnight in the fridge and warm in a preheated oven until heated through.
Nutrition
Calories: 402kcal, Carbohydrates: 39g, Protein: 29g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 69mg, Sodium: 876mg, Potassium: 620mg, Fiber: 3g, Sugar: 7g, Vitamin A: 615IU, Vitamin C: 10mg, Calcium: 474mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add vegetables. Consider adding vegetables such as spinach, eggplant, zucchini, or mushrooms to the meat sauce to make the lasagna more flavorful and hearty.
- Add some pesto. I love the brightness a drizzle of pesto adds to this recipe. I like to add a little drizzle (about ½ cup) to the top layer of the lasagna. Use one that is store-bought or try my Easy Homemade Pesto Recipe.
Recipe Tips
- Don’t overcook the pasta. If you are using classic lasagna noodles, make sure you cook them just to al dente. They will be easier to work with and will hold up better when they cook more in the oven.
- Layer the ingredients evenly. For a well-balanced and delicious lasagna, make sure to layer the ingredients in a way that every bite has a perfect balance of beef sauce, Greek yogurt filling, and pasta.
- Let the lasagna rest. Once the lasagna is done baking, let it rest for 15 minutes before slicing and serving. This will allow the sauce to cool and the cheese to firm up enough to make it easier to slice and serve.
- Season each layer. You want to make sure you sauce and cheese filling are well seasoned before you start layering for the best tasting final product.
Serving Ideas
- For a hearty dinner I like to serve with some bread like these Skillet Dinner Roll or these Garlic Knots
- To complete the meal, add a crunchy and fresh salad like this Kale Pear Salad, Roasted Beet Feta Salad, Strawberry Pecan Salad, or Caesar Salad with Kale
Comments
Excellent
Thank you, Christine! Glad you liked it!
Am I reading correctly that this recipe is for 12 people with one pound of minced meat?
Yes, that is correct! The meat is there to flavor the meat sauce while the Greek yogurt, lasagna sheets, and cheese add a lot of substance and make it filling. Hope that helps!
I’m making this tonight and always like to check comments first. We are a family of 4, and I know this will be gone in one dinner with maybe a few lunch portions leftover. If you have hungry kids or teens, I think 6 servings is more realistic
The best lasagna! I use ground turkey and add Vegeta to the sauce. This is the recipe I bring to group events and everyone loves it. 10/10
Love that!! Aww, so happy it’s a hit with everyone! Thanks, Caitlin!!
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