YOGURT LASAGNA

YOGURT LASAGNA

This lasagna recipe has been made every other week since the beginning of the year. It tastes amazing hot or cold, freezes well and would be great for a party. Just serve with a nice big salad!

*not at the moment though, this is Spring 2020…. #lockdownlife

A few options for adapting for your macros/requirements:

  • reduce fat further by using turkey mince or low fat cheese
  • use meat-free mince and a vegetarian stock cube to make it vegetarian

It is adapted from a recipe on Where is my Spoon.

YOGURT LASAGNA

Adapted from a recipe by Where is my Spoon blog. A lighter way to enjoy this Italian classic.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 447kcal

Ingredients

Meat sauce:

  • 100 g onion chopped
  • 4 garlic cloves finely chopped
  • 240 g grated carrots
  • 10 g olive oil
  • 1 kg 5% mince beef
  • 30 g tomato puree
  • 800 g chopped tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika powder

Yogurt Sauce:

  • 300 g 0% fat Greek yogurt
  • 200 ml beef stock made from 1 cube

Yogurt lasagna:

  • 150 g grated cheese divided
  • 300 g lasagna sheets Napolina are my favourite
  • sea salt and pepper

Instructions

Meat sauce:

  • Preheat the oven to 200 degrees Celsius / Gas mark 6
  • Heat the oil in a pan and saute the onion until translucent. Add the garlic and the carrots, saute for a couple of minutes more.
  • Add the mince beef and let it get a bit brown. Break the meat lumps with a spoon while the meat is cooking.
  • Add the tomato puree, stir well and saute for 1 more minute.
  • Add the tomatoes, oregano, paprika, salt and pepper to taste and bring everything to a boil. Simmer gently for 5 minutes.

Yogurt sauce:

  • In the meantime mix together the yogurt and the hot stock.
  • Add 1/2 of the grated cheese to the yogurt mixture and stir well.

Assemble the yogurt lasagna:

  • Place a layer of the meat sauce in a large rectangular casserole dish, just enough sauce to thinly cover the bottom of the dish.
  • Place lasagna sheets on top, add 1/3 of the meat sauce and 1/3 of the yogurt sauce.
  • Repeat the procedure: lasagna sheets, 1/3 of the meat sauce, 1/3 of the yogurt sauce.
  • Again: lasagna, rest meat sauce, rest yogurt sauce.
  • Sprinkle with the remaining grated cheese.
  • Bake for about 30 minutes or until the lasagna sheets are cooked through and the cheese is golden brown. Check by inserting a fork in the casserole, the pasta should be soft.
  • Let the lasagna set for 5 to 10 minutes, cut into 8 slices and serve with a salad.

Notes

MACROS: 447 calories, 36g carbs, 42g protein, 15g fat


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