Greek Yogurt Lasagna

Preheat the oven to 400°F/ 200°C

Chop the onion and the garlic cloves finely. Grate the carrots.1 onion + 4 garlic cloves + 2 medium carrots

Saute: Heat the oil in a pan and saute the onions until translucent. Add the garlic and the carrots, and saute for a couple of minutes more.1 tablespoon olive oil

Cook: 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.2 lb lean ground beef/ 850 g + 2 tablespoons tomato paste + 2 cans chopped tomatoes + 2 teaspoons dried oregano + 1 teaspoon sweet paprika powder + fine sea salt and pepper

In the meantime, mix the yogurt and the hot stock. Add ¾ cup of the grated cheese to the yogurt mixture and stir well.1 ¼ cups low-fat Greek yogurt/ 280 g + 1 cup hot stock/ 230 ml + ¾ cup cheese

First layer: Place 2-3 tablespoons of the meat sauce in the baking dish, just enough sauce to thinly cover the bottom of the dish. Place lasagna sheets on top, adn add ⅓ of the meat sauce and ⅓ of the yogurt sauce.Repeat: Lasagna sheets, ⅓ of the meat sauce, ⅓ of the yogurt sauce.Repeat: Lasagna sheets, rest meat sauce, rest yogurt sauce.Cheese: Sprinkle with the remaining 1 cup grated cheese.12 no-boil lasagna sheets + remaining 1 cup cheese

Bake for about 30 minutes or until the lasagna sheets are cooked through, and the cheese is golden brown. Check by inserting a fork in the casserole; the noodles should be soft.

Rest: Let the lasagna sit for 5 to 10 minutes, cut into squares and serve.