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Categories:
onion garlic carrots olive oil lean ground beef tomato paste tomatoes oregano paprika Greek yogurt broth low-fat cheese lasagna sheets salt pepper
Viewed: 42 - Published at: 3 years agoIngredients
- 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
Method
- Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
- Chop the onion and the garlic cloves finely. Grate the carrots.
- 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.
- Add the tomatoes, oregano, paprika, salt and pepper to taste and bring everything to a boil. Simmer gently for 5 minutes.
- 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.
- 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.
- Bake for about 30 minutes or until the lasagna sheets are cooked through and the cheese is golden brown.
- Serve with a green salad.
