Preheat your oven to 400°F. While the oven heats, finely dice the onion into 1/4-inch pieces, mince the garlic cloves, and grate the carrots on a box grater—this grating technique allows the carrots to essentially melt into the sauce, adding sweetness and body without chunks. Measure out the tomato paste, oregano, paprika, Greek yogurt, and stock so everything is ready when you need it.

Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and grated carrots, stirring constantly for about 2 minutes until the garlic becomes fragrant—this technique of blooming aromatics in fat releases their essential oils and builds the flavor foundation for the entire sauce.

Increase the heat to medium-high and add the ground beef to the aromatic mixture, breaking it apart with a wooden spoon as it cooks. Cook for 5-7 minutes, stirring frequently, until the beef is completely browned and any liquid has evaporated—this browning step, called the Maillard reaction, creates complex, savory flavors that are essential to the sauce. Add the tomato paste and stir constantly for 1 minute, allowing it to caramelize slightly and lose its raw taste.

Pour in the canned chopped tomatoes along with their juices, then add the dried oregano, sweet paprika powder, bay leaf, and season with fine sea salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil, then immediately reduce the heat to low and simmer uncovered for 5 minutes, stirring occasionally. I like to taste the sauce at this point and adjust the seasoning—the paprika adds a subtle sweetness that balances the acidity of the tomatoes, and this brief simmer allows the flavors to meld without overcooking the dish.

While the sauce simmers, combine the Greek yogurt with the hot chicken or vegetable stock in a bowl, whisking until smooth and fully incorporated. The heat from the stock will slightly warm the yogurt, making it easier to blend. Stir in ¾ cup of the shredded cheese and mix until combined. I prefer to use yogurt as my béchamel alternative because it adds tanginess and protein while keeping the dish lighter than a cream-based sauce.

Spread a thin layer of the meat sauce from Step 4 on the bottom of a 9x13-inch baking dish. Layer 4 no-boil lasagna sheets over the sauce, breaking them as needed to fit. Spread half of the remaining meat sauce over the noodles, then spread half of the yogurt mixture from Step 5 over that. Repeat with another layer of 4 noodles, the remaining meat sauce, and the remaining yogurt mixture. Top with the final 4 lasagna sheets, then spread the remaining 1 cup of shredded cheese evenly over the top. The layering ensures every bite has balanced flavors of meat, cheese, and tangy yogurt sauce.

Place the assembled lasagna in the preheated 400°F oven and bake for 30 minutes, until the top is golden brown and the cheese is bubbling around the edges. Remove from the oven and let rest for 10 minutes before serving—this resting period allows the layers to set slightly and makes the lasagna easier to cut and serve without falling apart.