Light Yogurt Lasagna

• 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

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.

olive oil, onion, garlic, carrots, ground beef, tomato paste, tomatoes, oregano, paprika, salt, low fat, vegetable or chicken broth, gouda, lasagna sheets

Taken from tastykitchen.com/recipes/main-courses/light-yogurt-lasagna/ (may not work)