Sear the minced meat in a pan (I always use olive oil, but it`s a matter of taste) and, if necessary, chop it up a bit if it doesn`t fall apart on its own. Then season with salt and pepper and add the tomato paste. Fry again briefly, now add the canned tomatoes with the stock. Season to taste with salt, pepper, paprika powder, cayenne pepper and the basil. Bring to the boil briefly, then remove from the stove.
Now mix the yoghurt with the broth (it should be hot, so either mix hot water with instant broth or heat the finished broth a little) and add about 50 g of the grated cheese.
Rub a baking dish with a little oil. Now put the minced meat sauce first, then a layer of lasagna sheets, then again minced meat sauce, topped with yoghurt sauce and again the lasagna sheets. Continue doing this until the ingredients are used up. You should finish with the yogurt sauce, then sprinkle the rest of the cheese over it and put the lasagne in the oven.
Bake in the oven on the middle rack for about 30 minutes (halfway through the time I switch to 175 ° C fan oven, but you certainly don`t have to).
Note: If you like, you can also sauté a chopped onion and garlic with the minced meat.
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