Greek Style Yogurt Lasagne

Bechamel who? Mix things up with this lighter but just as luxurious version of an Italian classic. Serve with a fresh leaf salad or some crusty garlic bread if your feeling fabulous.

  • 1 hr 20 mins
  • Serves 4
  • Beginner



  • 1 Tbsp Olive Oil
  • 1 Onion
  • 1 Leek
  • 2 Carrots
  • 2 Garlic Cloves
  • 1 tbsp Rosemary (Chopped)
  • 1 tbsp Tomato purée
  • 500g Beef Mince
  • 300ml Beef Stock
  • 400g Tinned Tomatoes
  • 1 tsp Red Currant Jelly
  • 1 Tbsp Worcestershire Sauce

Greek Yogurt White Sauce

Lasagne Sheets

Optional – Grated Yeo Valley Organic Cheddar & Mozzarella


  1. Heat a saucepan up and add the olive oil. Add the diced vegetables and cook for 5 minutes until they have softened. Add the crushed garlic, chopped rosemary and tomato purée and cook for a further 2 minutes.
  2. Add the beef mince and cook for 5-8 minutes until it has browned. Add the stock and tinned tomatoes and cook until the sauce has reduced by 1/3. Add the red currant jelly and Worcestershire sauce and season with salt and pepper.
  3. In a mixing bowl, combine all of the ingredients for the Greek yogurt white sauce and season with salt and pepper.
  4. Heat the oven to 180C.
  5. Spread a spoonful of the meat sauce over the base of the baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the white sauce and grated cheddar and mozzarella (is using).
  6. Repeat the layers two more times to use all the meat sauce. Add a final layer of pasta, the last of the white sauce and remaining cheddar and mozzarella. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

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