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.


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


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


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.


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

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