Easy Lasagna with No Boil Noodles and Greek Yogurt

A slice of no boil noodles lasagna made with greek yogurt on a plate.

5 from 1 vote

Easy Lasagna with No Boil Noodles and Greek Yogurt

This lasagna with no boil noodles and greek yogurt is a delicious and easy comfort food recipe with a lighter twist. It makes for a wonderful week-night or weekend dinner, especially because it comes together quickly.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Author: Dominique

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.

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