Greek Yogurt Lasagna

5 from 105 votes

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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This Greek Yogurt Lasagna recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.

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. Every bite captures each component of the dish; the homemade beef marinara sauce paired with the creamy yogurt filling and gooey cheese topping will have everyone at the dinner table asking for seconds!

Greek Yogurt Lasagna in a baking dish garnished with fresh basil
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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 lasagna, for example; using yogurt instead of ricotta adds a satisfying twist of tangy goodness where a bland ricotta would be otherwise. It’s also a quick and easy dinner to pop in the oven. Once done, just pair it with a side salad and garlic bread for a wholesome weeknight meal!

Why you’ll love this Greek yogurt lasagna

  • Hands down, the best comfort food! Lasagna is a classic for a reason – it’s delicious, filling, and comforting. This Greek Yogurt Lasagna recipe may be healthy, but it still has an amazing depth of flavor that is so good.
  • It’s great for meal prep and make-ahead freezer meals! Lasagna is always a great option to make ahead and have on hand for busy weeknights. Once it’s assembled, you can either pop it right in the oven or save it to bake up later. If you assemble it in a disposable aluminum pan, you can cut out the clean-up when you go to reheat it!
  • Easy to customize. Don’t want to use pasta? Switch them out for zucchini slices and make it a zucchini lasagna bake! Want to try something more adventurous? Add in some sautéed mushrooms or spinach to your marinara sauce, top with diced tomatoes and olives, or sprinkle on your favorite herbs. The possibilities are endless!

Ingredients to make homemade lasagna with Greek yogurt

This lasagna recipe is easy to make and assemble. Don’t be intimidated by the size of the ingredient list, it’s mostly staples. I do like to make homemade meat sauce, but you can also use store-bought marinara sauce and just add in cooked ground beef.

Meat sauce:

  • Beef: You’ll want to go with lean ground beef with a fat ratio of 90/10. You can use a higher fat ratio if you prefer, but since we are aiming at a healthier version of lasagna, I’d go with the lower fat.
  • 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.
  • Tomatoes: I like to use crushed tomatoes and tomato paste for my sauce. You can also use canned or boxed tomato sauce or even fire-roasted diced tomatoes.
  • 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.

Greek yogurt 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: Just because we are skipping the ricotta doesn’t mean we are leaving out cheese altogether. Salty parmigiano reggiano and melty mozzarella are still on the agenda!
  • Egg: Helps bind the ingredients together and provides structure to the yogurt sauce. They also add richness and flavor.
  • Seasoning and herbs: Fresh basil adds a burst of flavor and aroma to the filling. 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: Add on top before baking for a gooey, melted texture and add a rich, cheesy flavor to the dish.
Ingredients for recipe: ground beef, garlic cloves, Stonyfield Organic Greek Yogurt in a bowl with container nearby, basil, lasagna noodles, egg, shredded mozzarella, grated parmesan, onion, tomato paste, crushed tomatoes, salt and pepper, and oil.

How to make this healthy lasagna Without Ricotta

To get started, precook your pasta, preheat the oven, and prepare to make the meat sauce and the Greek yogurt filling. With just a few simple steps, you’ll have an easy and healthy lasagna that your whole family will love!

Cook beef filling

  1. To make the meat sauce, heat the olive oil in a large deep skillet. Add the ground beef, onions, and garlic, and season with Italian seasoning, salt, and pepper.
  2. Cook until the beef is well browned, breaking into smaller pieces as it cooks.
  3. Add the crushed tomatoes and tomato paste.
  4. Simmer until the sauce has thickened, stirring occasionally. Set aside.
4 image collage making recipe: 1- Ground beef, onions and garlic in a large skillet, with Italian seasoning, 2- Spatula breaking partially cooked ground beef into smaller pieces, 3- crushed tomatoes and tomato paste added, 4- After simmering to show thickened sauce.

Make the Greek yogurt Filling

  1. Add yogurt, cheeses, egg, basil, salt, and pepper to a bowl.
  2. Stir until well combined.
2 image collage of yogurt sauce before and after mixing made with Stonyfield Organic Greek Yogurt.

Assemble Your Greek yogurt lasagna

  1. To assemble, add some of the meat sauce to the baking dish and spread evenly.
  2. Add a single layer of precooked lasagna sheets on top.
  3. Follow with a layer of Greek yogurt filling.
  4. Continue with the remaining layers, and finish with lasagna sheets topped with the meat sauce and the remaining cheese.
4 image collage assembling recipe in baking dish: 1- meat sauce added, 2- parcooked noodles added- yogurt sauce added, 4- final layer of meat sauce added.

Bake the lasagna

  1. Cover with foil and bake.
  2. Once almost finished, remove the foil and continue baking until the cheese is golden and bubbly. Let rest before cutting.
2 image collage of recipe before and after baking.

Tips for Making the best lasagna

  1. Precook the pasta. It’s important to precook your lasagna sheets just until al dente before adding them to the casserole dish. If you don’t, you might end up with undercooked pasta and an overcooked lasagna if you have to throw it back in the oven. 
  2. 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.
  3. 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.
  4. Go all out on the cheese topping! The melted cheese creates a deliciously golden crust on top during the final bake in the oven without the foil, adding a bit of texture and crunch to the lasagna. Plus, who doesn’t love a little extra cheese?
  • Swap out the pasta. Get creative and try using different types of pasta to make a delicious pasta bake with all the same flavors you love from lasagna. Spaghetti, penne, or rigatoni are all great options to mix things up. Plus, if you’re gluten-free, there are plenty of options for gluten-free pasta that will work just as well.
  • Add vegetables. Consider adding vegetables such as spinach, eggplant, zucchini, or mushrooms to the meat sauce to make the lasagna more flavorful and hearty.
  • Use jarred marinara sauce. Instead of using crushed tomatoes and tomato paste, you can simply pour in your favorite jarred marinara or spaghetti sauce after cooking the beef. However, be sure to taste and adjust the seasonings if needed.
  • Customize the cheese. My recipe uses mozzarella for a classic cheesy layer, though you can also use other cheeses, too. Try adding or swapping it for shredded cheddar or Colby jack, crumbled feta, parmigiano reggiano, or goat cheese to add more flavor and texture to the dish!
Stonyfield Organic Greek Yogurt Lasagna in a baking dish garnished with fresh basil with 2 small plates nearby and the container for Greek yogurt.

What to serve with this easy, healthy lasagna

How to store & reheat lasagna

If you have leftovers from this healthy Greek yogurt lasagna recipe, you can store them in the fridge in an airtight container.

For reheating: If you take it out of the baking dish, I recommend adding it back to a baking dish, covering it with foil, and heating it in the oven until warmed through.

How long will lasagna last in the fridge?

Store cooked leftovers for up to 3-4 days in the fridge.

Can i freeze lasagna with Greek yogurt?

Yes, you can freeze this Greek yogurt lasagna recipe. It’s a great dish to make ahead of time and freeze for later use.

To freeze: Allow the lasagna to cool completely and cover it with a layer of plastic wrap followed by aluminum foil. Freeze for up to 3 months.

To thaw: Place in the refrigerator to thaw overnight. Once thawed, reheat in a preheated 375°F for about 30-40 minutes or until heated through and the cheese is melted and bubbly.

Frequently asked questions

Is lasagna better with ricotta or Greek yogurt?

It really depends on your preference. Ricotta is classic, mild, and creamy, while Greek yogurt has a twist of tangy goodness, while also bringing a creaminess. Both are good in their own right, but Greek yogurt is the healthier option between the two.

Can I make this Greek yogurt lasagna without meat?

Yes, you can make a vegetarian version of this Greek yogurt lasagna by omitting the meat and adding more vegetables such as spinach, mushrooms, chickpeas, or eggplant. You can also use a meat substitute like tofu or tempeh. Here are two of my favorite vegetarian lasagnas: Eggplant Lasagna, Tomato Lasagna, or try a twist on the classic with these Spinach Lasagna Roll Ups recipe.

Do I have to cover the lasagna with foil?

To prevent the top layers of pasta from drying out, you’ll want to cover the lasagna with foil and make sure to keep it covered until the last 5-10 minutes to brown the cheese.

A slice of Stonyfield Organic Greek Yogurt Lasagna on a small plate with baking dish nearby garnished with fresh basil and the container of yogurt behind plate.

This lasagna recipe is not only easy and healthy, but it’s a flavorful twist on the classic Italian dish. Using a high-quality organic Greek yogurt, like Stonyfield, instead of ricotta cheese, is a healthy alternative to the usual calorie-heavy filling used in lasagna. It creates a tangy and creamy sauce packed with protein and flavor. With savory beef marinara and perfectly cooked lasagna sheets, this dish offers a hearty and satisfying meal everyone will enjoy.

More lasagna recipes:

If you try this feel good Greek Yogurt Lasagna recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Greek Yogurt Lasagna

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.
5 from 105 votes
Servings 12 servings
Calories 402
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes


For assembly

Meat Sauce

Greek Yogurt Sauce

  • 1 ½ cups Stonyfield Organic Greek yogurt
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmigiano reggiano
  • 1 egg
  • ¼ cup chopped fresh basil plus more for garnish
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • 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.


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.


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.

Cuisine American, Italian

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Recipe Rating


  1. Should u add the veggies & saute them after the meat then combine everything or can you cook them while you brown the meat?

    1. Hi there! It depends on what type of vegetables you want to use. If you were adding greens, I would add them right at the end of the cooking time for the meat sauce and just cook until wilted. If you using something like eggplant or zucchini, you can add in with the meat, onions and garlic.

  2. I am confused about the mozzarella cheese. You show 2 cups of mozzarella for assembly and another 2 cups of mozzarella for the sauce.

    Then during assembly you do not mention where to include the two cups “for assembly”. Is the 2 cups for topping only (that seems excessive to me)

    I understand that 2 cups of mozzarella is for the sauce. Can you clarify where the 2 cups of assembly is for?

    1. Sorry for the mistake in this. The 2 cups for assembly is actually sprinkled in the 3 layers. It goes right on top of the meat sauce. I’ve adjusted the recipe card to reflect this.

  3. I made 2 batches of this lasagna for a party last week and it was a hit. We had less than a tray that was leftover, and my very picky 12 year old has been happily eating that the past couple of days. Excellent recipe – I like the healthy twist with the greek yogurt. Minor adjustments I made: I used oven ready lasagna sheets and cooked it for 45 minutes, then broiled it for 10 minutes.

    1. Thanks so much for sharing! I haven’t made this recipe with oven-ready noodles, so I really appreciate the times and you testing it out!

    2. I was just going to ask about the no boil sheets! Thank you🥰
      Trying this one probably for Christmas🙏🏻🙏🏻

    1. Hi Hala, you can leave out the egg! It just helps bind the filling, but it won’t make or break the dish. Let me know what you think when you make it!

    1. Hi Jill, you can omit the meat and add in veggies if you’d like – that sounds really good, actually! If you make it let me know how it turns out!

      1. I made it with refried black beans instead of meat and it turned out pretty delicious. I also didn’t use a foil and dint precook the pasta but it all turned out well.