Light Yogurt Lasagna

Name: Light Yogurt Lasagna
Ingredients: 1 Tablespoon Olive Oil; 1 Onion, Chopped; 3 cloves Garlic, Minced; 2 Medium Carrots, Grated; 28 ounces, weight Lean Ground Beef; 2 Tablespoons Tomato Paste; 2 cans (14 Oz. Size) Chopped Tomatoes; Dried Oregano, to taste; Paprika To Taste; Salt And Pepper; 1- 1/4 cup Low Fat Greek Yogurt; 1 cup Vegetable Or Chicken Broth, Hot; 1- 3/4 cup Low Fat Grated Cheese, Gouda Or Cheddar, Divided; 12 Lasagna Sheets

14 ingredients

16 steps

Ingredients

1 Tablespoon Olive Oil
1 Onion, Chopped
3 cloves Garlic, Minced
2 Medium Carrots, Grated
28 ounces, weight Lean Ground Beef
2 Tablespoons Tomato Paste
2 cans (14 Oz. Size) Chopped Tomatoes
Dried Oregano, to taste
Paprika To Taste
Salt And Pepper
1- 1/4 cup Low Fat Greek Yogurt
1 cup Vegetable Or Chicken Broth, Hot
1- 3/4 cup Low Fat Grated Cheese, Gouda Or Cheddar, Divided
12 Lasagna Sheets

Directions

1

Preheat oven to 200 degrees C (390 degrees F).
2

Heat oil in a pan and saute onions until translucent.
3

Add garlic and carrots, saute for a couple of minutes more.
4

Add ground beef and let it brown a bit.
5

Break meat lumps with a wooden spoon while meat is cooking.
6

Add tomato paste, stir well, and saute for 1 more minute.
7

Add tomatoes, oregano, paprika, salt and pepper to taste and bring everything to a boil.
8

Simmer gently for 5 minutes.
9

In the meantime, mix yogurt and hot broth together.
10

Add 3/4 cup grated cheese to yogurt mixture and stir well.
11

Place some of the meat sauce in a rectangular casserole dish.
12

Place lasagna sheets on top, add some more meat sauce, then some yogurt sauce and lasagna sheets again.
13

Repeat procedure.
14

End with a layer of yogurt sauce and remaining 1 cup grated cheese.
15

Bake for about 30 minutes or until lasagna sheets are cooked through and cheese is golden brown.
16

Serve with a green salad.