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This lasagna with no boil noodles, ground beef, and greek yogurt is a delicious and easy comfort food recipe with a lighter twist. It makes for a wonderful weeknight or weekend dinner, especially because it comes together quickly.
I’ve been enjoying sharing my easy quicker comfort food recipes, such as my chicken pot pie with store bought crust, greek yogurt mashed potatoes, and easy tomato soup. Ever since I had kids, I have had to make recipes in faster more realistic ways.
Which is why I love making this no boil lasagna recipe. It takes 25 minutes to prep and then all you have to do is put it in the oven. The result is a creamy, cheesy, meat sauce filled lasagna that is the ultimate crowd pleaser!
Table of Contents
What makes this recipe great
- No boil noodles! Using no boil lasagna noodles cuts down on the effort and time needed to make lasagna. You also don’t have to deal with sticky lasagna noodles.
- The greek yogurt here adds creaminess and extra protein. It makes for a healthy lasagna that is high in protein, which keeps you full for longer.
- It is make-ahead friendly. You can make it in advance and cook it later or freeze it before or after you make it.
- It is easy to make. The layers aren’t complicated and the sauce comes together quickly as well.
Recipe ingredients
- Ground beef– I like using 85% lean ground beef for this recipe.
- Dried oregano, dried basil, salt, pepper, garlic powder, onion powder– this herbs and spices season the meat in the meat sauce.
- Shredded mozzarella, Shredded Parmesan, Shredded cheddar– a mixture of these cheeses gives this lasagna a really great taste.
- Greek yogurt– You can use full fat or low fat greek yogurt. Just make sure it is plain and has no flavor.
- Marinara– use your favorite marinara here as it really flavors the sauce.
- No boil lasagna noodles– make sure the noodles you are buying are no boil, as this really makes the recipe easier.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of ground beef, you could use ground turkey.
- You could use more or less of any of the three cheeses in this recipe, based on your preference.
- You could add cooked spinach on top of the greek yogurt layer, or add mushrooms to the meat sauce.
- If you are interested in a no noodle option, try my zucchini lasagna!
Step by step instructions
Step 1: Brown the meat with salt, pepper, onion powder, garlic powder, dried oregano, and dried basil.
Step 2: Add marinara and boil for 5 minutes.
Step 3: Put some of the meat sauce into the bottom of a 9 x 13 inch pan.
Step 4: Top with 4 no boil lasagna noodles. Break them up into pieces to fit the pan.
Step 5: Top with meat sauce and with spoonfuls of Greek yogurt.
Step 6: Then top with shredded cheddar, mozzarella, and Parmesan.
Step 7: Top with more no boil lasagna noodles.
Step 8: Top with meat sauce, greek yogurt, and shredded cheddar, mozzarella, and Parmesan.
Step 9: Top with lasagna noodles one last time.
Step 10: Top with meat sauce and shredded cheeses. Then cover in aluminum foil.
Step 11: Bake! Bake with the foil on for 35 minutes, then without the foil for another 10-15 minutes. Broil at the end if you like it crispy on top.
Expert tips
- To store: Cover the lasagna pan with aluminum foil or cut individual pieces and put into food storage containers/ Tupperware and store in the fridge for 3-4 days.
- To make it ahead of time: Assemble the lasagna completely according to the recipe. Cover tightly with aluminum foil and refrigerate for up to one day before serving. When ready, bake as directed.
- To freeze when baking the lasagna first: You can bake the lasagna first, let it cool to room temperature, and freeze individual slices in freezer safe containers. OR you can freeze the entire pan. Wrap the pan once with plastic wrap and once with foil. Thaw it out before reheating it. Then bake it according the the regular directions in the recipe.
- To freeze before baking the lasagna: Assemble the lasagna according to the instructions, wrap once with plastic wrap and once with foil, and freeze for up to three months. Thaw before baking and bake according to the instructions.
Other ground beef recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Easy Lasagna with No Boil Noodles and Greek Yogurt
Ingredients
- 1 lb ground beef
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 cup shredded mozzarella
- 3/4 cup shredded cheddar
- 3/4 cup shredded Parmesan
- 10.6 ounces greek yogurt, ( this is two 5.3 ounce containers)
- 4 cups marinara
- 12 no boil lasagna noodles
Instructions
- Preheat oven to 400 degrees F.
- Splash some olive oil in a large soup pan, and heat over medium heat. Add the ground beef, breaking it up into small pieces. Add 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried basil. Cook for 7-9 minutes, mixing every so often, until browned. Lower heat to low medium.
- Add 4 cups of marinara to the pan. Let it simmer for 5 minutes. Then set aside.
- Grab a 9 x 13 inch pan. Add 1/2 cup of the meat sauce to the pan and spread it around. Add 4 of the no boil lasagna noodles on top, cutting them into shapes to fill the space.
- Spread 1½ cups of the meat sauce evenly over the noodles. Dollop half of the Greek yogurt (one 5.3-ounce container) over the sauce, distributing it in small spoonfuls. Sprinkle with ½ cup cheddar cheese, ½ cup Parmesan, and ¾ cup mozzarella. Top with 4 more lasagna noodles.
- Spread 1 1/2 cups meat sauce on top of the noodles, add the rest of the greek yogurt in small spoonfuls on top, and sprinkle with 1/2 cup shredded cheddar, 1/2 cup shredded Parmesan and 3/4 cup shredded mozzarella. Top again with 4 lasagna noodles.
- Top with the remaining sauce (about 1 1/4 cups), and spread it around. Then sprinkle with 1/2 cup shredded cheddar, 1/2 cup shredded Parmesan and 3/4 cup shredded mozzarella. Cover the lasagna with aluminum foil.
- Bake at 400 degrees F for 35 minutes with foil on top. Remove the aluminum foil and bake for another 10-15 minutes. If you like it crispy on top, broil it for a few minutes after that.
Notes
- To store: Cover the lasagna pan with aluminum foil or cut individual pieces and put into food storage containers/ Tupperware and store in the fridge for 3-4 days.
- To make it ahead of time: Assemble the lasagna completely according to the recipe. Cover tightly with aluminum foil and refrigerate for up to one day before serving. When ready, bake as directed.
- To Freeze when baking the lasagna first: You can bake the lasagna first, let it cool to room temperature, and freeze individual slices in freezer safe containers. OR you can freeze the entire pan. Wrap the pan once with plastic wrap and once with foil. Thaw it out before reheating it. Then bake it according the the regular directions in the recipe.
- To freeze before baking the lasagna: Assemble the lasagna according to the instructions, wrap once with plastic wrap and once with foil, and freeze for up to three months. Thaw before baking and bake according to the instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for a quicker way to make lasagna? Try this lasagna made with no boil noodles, ground beef, and greek yogurt. It is a family favorite in my home. I hope you love it as much as my family does!