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.

Print Recipe

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