Light Yogurt Lasagna
1 big onion
3-4 garlic cloves
2 medium carrots
1 tablespoon olive oil
800 g/ 28 oz lean ground beef
2 tablespoons tomato paste
2 cans chopped tomatoes (about 400 g/14 oz each)
300 g/ 1 1/5 cups low fat Greek yogurt
200 ml/ a bit less than 1 cup hot broth
170 g/ 1 ¾ cups low fat cheese, grated (I used Gouda), divided
about 12 lasagna sheets
salt and pepper
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/ ¾ 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.
Classic lasagna bolognese made lighter
Monday, May 18, 2015 - 6:30am