Greek Style Yogurt Lasagne

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

Ingredients

Ragu

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

300g Yeo Valley Organic Greek style Yogurt
2 Eggs
100g Ricotta
50g Yeo Valley Cheddar Cheese
Salt and pepper

Lasagne Sheets

Optional – Grated Yeo Valley Organic Cheddar & Mozzarella

Try it with...

Yeo Valley organic mature cheddar cheese

Method

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.
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.
In a mixing bowl, combine all of the ingredients for the Greek yogurt white sauce and season with salt and pepper.
Heat the oven to 180C.
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).
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.