Light Yogurt Lasagna

Name: Light Yogurt Lasagna
Ingredients: 1 onion; 4 garlic cloves; 2 medium carrots; 1 tablespoon olive oil; 1 3/4 pounds lean ground beef; 2 tablespoons tomato paste; 2 cans chopped tomatoes about 400 g/14 oz each; dried oregano; paprika; 2/3 pound low fat greek yogurt; 1 cup broth; 6 ounces low-fat cheese grated, I used Gouda, divided; 12 lasagna sheets; salt; pepper

15 ingredients

8 steps

Ingredients

1 onion
4 garlic cloves
2 medium carrots
1 tablespoon olive oil
1 3/4 pounds lean ground beef
2 tablespoons tomato paste
2 cans chopped tomatoes about 400 g/14 oz each
dried oregano
paprika
2/3 pound low fat greek yogurt
1 cup broth
6 ounces low-fat cheese grated, I used Gouda, divided
12 lasagna sheets
salt
pepper

Directions

1

Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
2

Chop the onion and the garlic cloves finely. Grate the carrots.
3

Heat the oil in a pan and saute the onions until translucent. Add the garlic and the carrots, saute for a couple of minutes more. Add the ground beef and let it get a bit brown. Break the meat lumps with a wooden spoon while the meat is cooking. Add the tomato paste, stir well and saute for 1 more minute.
4

Add the tomatoes, oregano, paprika, salt and pepper to taste and bring everything to a boil. Simmer gently for 5 minutes.
5

In the meantime mix the yogurt and the hot broth together. Add 70 g/ 3/4 cup of the grated cheese to the yogurt mixture and stir well.
6

Place some of the meat sauce in a rectangular casserole dish. Place lasagna sheets on top, add some more meat sauce, than some yogurt sauce and lasagna sheets again. Repeat the procedure. End with a layer of yogurt sauce and 100 g/ 1 cup grated cheese.
7

Bake for about 30 minutes or until the lasagna sheets are cooked through and the cheese is golden brown.
8

Serve with a green salad.