Light Yogurt Lasagna

• 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

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.

onion, garlic, carrots, olive oil, lean ground beef, tomato paste, tomatoes, oregano, paprika, greek yogurt, broth, lowfat cheese, lasagna sheets, salt, pepper

Taken from www.yummly.com/recipe/Light-Yogurt-Lasagna-1660947 (may not work)