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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Lasagna Primavera

Lasagna Primavera

This delicious lasagna is made with nonfat yogurt in place of ricotta cheese. Not only are you getting the benefits of cooking with yogurt, but you are also making a wholesome meal.

Prepared with Dannon Greek


  • 2 cups carrots, shredded
  • 2 cups yellow squash, shredded
  • 2 cups zucchini, shredded
  • 2 cups Oikos® Plain nonfat yogurt
  • 1 teaspoon each oregano and basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 cups mozzarella cheese shredded
  • 12 lasagna noodles, cooked
  • 1-32oz jar pasta sauce


  1. Preheat oven to 375 degrees F. Using a large mixing bowl, fold the vegetables, 1 cup mozzarella cheese, herbs, salt, pepper and eggs into the yogurt. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly.
  2. Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown. Serve warm.


10 servings