Finely chop the carrots, celery, and leek. Sauté in olive oil for 5 minutes.
Add the minced garlic, ground beef, salt, pepper, sweet paprika, and thyme. Cook for another 10 minutes until the meat is browned.
Pour in the tomato sauce and 400ml of vegetable broth. Cover and simmer for 1 hour, uncovering for the last 15 minutes.
Make the mock béchamel sauce by mixing 150ml of very hot vegetable broth with 80g of grated cheese until slightly melted. Stir in the Greek yogurt until combined.
To assemble, spread a very thin layer of meat sauce on the bottom of a baking dish. Top with 3 lasagna noodles, 1/3 of the meat sauce, and 1/3 of the yogurt sauce. Repeat the layers two more times.
Sprinkle the top with 80g of grated cheese and bake at 180°C (350°F) for 30-40 minutes.
Cook it hands-free.
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