Description
Classic lasagna bolognese made lighter.
Ingredients
- 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
- 1-¼ cup Low Fat Greek Yogurt
- 1 cup Vegetable Or Chicken Broth, Hot
- 1-¾ cup Low Fat Grated Cheese, Gouda Or Cheddar, Divided
- 12 Lasagna Sheets
Preparation
Preheat oven to 200ºC (390ºF).
Heat oil in a pan and sauté onions until translucent. Add garlic and carrots, saute for a couple of minutes more. Add ground beef and let it brown a bit. Break meat lumps with a wooden spoon while meat is cooking. Add tomato paste, stir well, and sauté for 1 more minute.
Add tomatoes, oregano, paprika, salt and pepper to taste and bring everything to a boil. Simmer gently for 5 minutes.
In the meantime, mix yogurt and hot broth together. Add 3/4 cup grated cheese to 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, then some yogurt sauce and lasagna sheets again. Repeat procedure. End with a layer of yogurt sauce and remaining 1 cup grated cheese.
Bake for about 30 minutes or until lasagna sheets are cooked through and cheese is golden brown. Serve with a green salad.
