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.

Course Dinner, Entree, Main Dish

Cuisine American, Italian

Prep Time 15

Cook Time 1 10

Resting time 15

Total Time 1 40

Servings servings

Calories 402kcal

Author Yumna Jawad

Equipment

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 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

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 fridge for up to 3 days or freeze up to 3 months. To reheat, defrost and warm in a preheated oven until heated through.

Nutrition