This healthier lasagna version lets you enjoy all the layers and comfort of the classic dish without the guilt. Greek yogurt brings a creamy texture and tangy flavor, while adding extra protein and cutting down on fat. It’s a smart and satisfying option for anyone looking to eat healthier without giving up their favorite meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole wheat or regular lasagna noodles
Lean ground turkey or beef (or lentils for a vegetarian option)
Olive oil
Onion, diced
Garlic, minced
Crushed tomatoes or marinara sauce
Tomato paste (optional, for richness)
Italian seasoning
Salt and pepper
Greek yogurt (plain, full-fat or low-fat)
Shredded mozzarella cheese
Grated Parmesan cheese
Egg (to help bind the yogurt mixture)
Fresh basil or parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
Add ground meat and cook until browned. Drain any excess fat.
Stir in crushed tomatoes, tomato paste (if using), Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.
In a bowl, mix Greek yogurt with the egg, a pinch of salt, and half of the Parmesan.
Lightly grease a baking dish. Start layering: begin with a spoonful of meat sauce, then noodles, Greek yogurt mixture, mozzarella, and more sauce. Repeat until all ingredients are used, ending with a layer of sauce and cheese on top.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Servings and timing
This recipe makes about 8 servings. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
Vegetarian: Swap the meat for sautéed mushrooms, spinach, zucchini, or lentils.
Low-Carb: Use thinly sliced zucchini or eggplant instead of pasta noodles.
Dairy-Free: Use dairy-free yogurt and cheese alternatives.
Spicy: Add red pepper flakes or use spicy Italian sausage.
Extra Protein: Mix cooked lentils or quinoa into the meat sauce for added nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 15–20 minutes or microwave individual portions for 1–2 minutes. To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use non-fat Greek yogurt?
Yes, but full-fat or low-fat Greek yogurt provides a creamier texture and better flavor in baked dishes.
Will the Greek yogurt curdle in the oven?
Not if it’s mixed with egg and layered properly—it will bake into a creamy, cheesy layer.
Can I make this lasagna ahead of time?
Yes, assemble the lasagna and refrigerate for up to 24 hours before baking.
Is Greek yogurt a good substitute for ricotta?
Yes, it’s higher in protein and lower in fat, making it a healthier swap with a similar creamy consistency.
Can I use store-bought marinara?
Absolutely. Use a low-sugar, high-quality marinara to keep the recipe healthy and quick.
What can I use instead of lasagna noodles?
Try whole wheat, gluten-free, or veggie-based noodles like zucchini slices.
How do I make the yogurt mixture extra flavorful?
Add garlic powder, Italian herbs, or a bit of grated Parmesan to the yogurt mix.
Can I freeze this lasagna?
Yes, freeze after baking or before. Wrap well and store for up to 2 months.
Is this recipe kid-friendly?
Yes, it’s a great way to sneak in protein and veggies while keeping it tasty and familiar.
What’s the best way to layer lasagna?
Start with sauce on the bottom, then alternate noodles, yogurt mixture, meat sauce, and cheese, finishing with sauce and cheese on top.
Conclusion
Healthy lasagna with Greek yogurt is a smart, satisfying meal that proves comfort food can still be nutritious. Packed with flavor, protein, and wholesome ingredients, it’s a delicious way to enjoy a classic favorite with a healthy twist. Whether for family dinner or weekly meal prep, this lasagna is sure to become a regular in your recipe rotation.
Healthy lasagna with Greek yogurt is a lighter, protein-packed twist on classic lasagna. It uses Greek yogurt instead of ricotta or béchamel for a creamy texture and fewer calories, while still delivering hearty, comforting flavor.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8 servings
Category:Dinner, Main Dish
Method:Baking
Cuisine:Italian-American
Diet:Low Fat
Ingredients
9–12 whole wheat or regular lasagna noodles
1 lb lean ground turkey or beef (or 1 1/2 cups cooked lentils for vegetarian option)
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 cups crushed tomatoes or marinara sauce
2 tbsp tomato paste (optional)
1 1/2 tsp Italian seasoning
Salt and pepper, to taste
2 cups plain Greek yogurt (full-fat or low-fat)
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
Add ground meat and cook until browned. Drain excess fat if needed.
Stir in crushed tomatoes, tomato paste (if using), Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.
In a bowl, mix Greek yogurt with the egg, a pinch of salt, and half of the Parmesan cheese.
Lightly grease a baking dish. Spread a thin layer of meat sauce on the bottom.
Layer noodles, Greek yogurt mixture, mozzarella, and meat sauce. Repeat layers, ending with meat sauce and a generous topping of mozzarella and remaining Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes, until cheese is golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
Use full-fat Greek yogurt for the creamiest result.Can be made vegetarian with lentils or sautéed veggies instead of meat.Add herbs or garlic powder to the yogurt mixture for extra flavor.Make ahead and refrigerate for up to 24 hours before baking.Freezes well for up to 2 months—bake from frozen or thaw overnight first.
