Light Yogurt Lasagna
By: Adina Beck
Published: Monday, May 18, 2015 - 6:30am

Ingredients




1 big onion
3-4 garlic cloves
2 medium carrots
1 tablespoon olive oil
800 g/ 28 oz lean ground beef
2 tablespoons tomato paste
2 cans chopped tomatoes (about 400 g/14 oz each)
dried oregano
paprika
300 g/ 1 1/5 cups low fat Greek yogurt
200 ml/ a bit less than 1 cup hot broth
170 g/ 1 ¾ cups low fat cheese, grated (I used Gouda), divided
about 12 lasagna sheets
salt and pepper

Preparation

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/ ¾ 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.

About

Classic lasagna bolognese made lighter