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 all of the Greek yogurt sauce ingredients: yogurt, mozzarella, Parmeggiano Reggiano, 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
Can you confirm if the recipe calls for a total of four cups of mozzarella cheese?
Yes, that’s correct!
So in Step 4 when you say to add the “cheeses” you really mean to add just two cups of the mozzarella cheese? Not all four cups?
Hi Pam! In Step 4, you’ll add 2 cups shredded mozzarella cheese and 1 cup shredded Parmigiano Reggiano. I just updated the recipe card to be more specific. Thanks for pointing that out!
I made this ahead of time but rather than stick in oven after assembly, I stuck in fridge and will take out to bake in a couple days. Any suggestions on baking time and temperature after I take it out of fridge for a few hours before sticking in oven? Thanks!
You can keep the temperature the same. I would add 15-20 minutes to the covered cook time and still cook uncovered for 20 minutes. Hope that helps!
Great recipe, family loved it. Thanks!
Aww, so glad your family loved it! Thank you!!
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 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!!
Love to improvise and the recipe lent itself perfectly. I love the Greek yogurt idea but didn’t have enough so added in cream cheese and cottage cheese to make up the difference before adding the usual other cheeses and egg! Also subbed turkey sausage for beef. YAY! Perfect “conglomeration lasagna”!!
Amazing! Thanks, Barbara—I love to hear that you enjoyed it!!
Hi, I only have sour cream and plain yoghurt in the fridge. Would I be able to use them instead of Greek yoghurt?
Plain yogurt should work. Let me know how it turns out for you!
It turned out amazing. Was so delicious. Your recipes never fail me. Thank you for all that you do and all the recipes you share with us❤️
I’m so happy to hear that, Shamaa! You’re welcome!!
Should u add the veggies & saute them after the meat then combine everything or can you cook them while you brown the meat?
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.
I plan to try this for tonight. I really like the way you include a photo of each step. Thanks!
Glad you find the step by step photos helpful, hope you love the lasagna!
Delicious! I loved the tangy greek yogurt flavor.
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?
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.
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.
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!
I was just going to ask about the no boil sheets! Thank you🥰
Trying this one probably for Christmas🙏🏻🙏🏻
I would love to try this, but can I leave out the egg? If not can I replace it with something else?
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!
Could this recipe be made as a vegetable lasagna. It looks really yummy!
Thank you,
Jill
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!
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.
Love this!
Incredible recipe!
Thank you so much!