AuthorEden HagosYields12 ServingsCategoryFusion
Like a lot of people, my mom is the one who taught me everything I know in the kitchen. Her recipes are a mainstay in my kitchen but nothing stands out as much as her Ethiopian lasagna. It was always the main attraction during holiday meals, celebration dinners, and church picnics.
The key to its distinct flavour is the sugo, the rich meat sauce spiced with classic Ethiopian berbere. Its a spice blend that I can never get enough of. Make sure to add nutmeg to the bechamel sauce and load this dish with high-quality cheese for a drool-worthy slice of heaven that's perfect every time.
Ingredients
Directions
Saute onions and carrots in about a tablespoon of oil.
Once the onions and carrots have begun to soften and cook down, add the Berbere spice and stir to combine.
Add extra oil as necessary and mix well.
Next add in garlic, stir until fragrant and then add ground beef and break up any chunks so that there is an even consistency.
Next, add tomato paste and stir to evenly incorporate, after a few minutes of cooking, add the crushed tomatoes.
Add water as necessary so the mixture starts to resemble a sauce.
Continue stirring the mixture for 5 more minutes and add then Italian seasoning, oregano, and salt to taste.
Reduce heat to medium-low and let the sauce simmer for another 30 minutes.
Slice the butter into cubes and melt it in a saucepan.
Add flour to the melted butter and whisk it vigorously and continuously until evenly combined.
After a minute or two, pour in the milk slowly, while you stir/whisk the mixture so it thickens.
Once there are no lumps, add in the freshly grated nutmeg.
Bring the sauce to a simmer until it's thick enough to lightly coat the back of a spoon.
Preheat your oven to 375 degrees F.
Bring a large pot of lightly salted water to a boil.
Cook the lasagna noodles in boiling water for 8 to 10 minutes and then drain them and set aside until you're ready to assemble the lasagna.
Layer meat sauce, noodles, bechamel, and shredded cheese in a baking dish until the dish is full.
Be generous with the cheese for a decadent lasagna.
Bake it for 30-40 minutes, uncovered in the oven.
Once it's removed from the oven, garnish it with dried parsley or basil for a pop of colour and flavour.
Allow it to cool slightly before slicing and digging in.
Enjoy!
Ingredients
Directions
Saute onions and carrots in about a tablespoon of oil.
Once the onions and carrots have begun to soften and cook down, add the Berbere spice and stir to combine.
Add extra oil as necessary and mix well.
Next add in garlic, stir until fragrant and then add ground beef and break up any chunks so that there is an even consistency.
Next, add tomato paste and stir to evenly incorporate, after a few minutes of cooking, add the crushed tomatoes.
Add water as necessary so the mixture starts to resemble a sauce.
Continue stirring the mixture for 5 more minutes and add then Italian seasoning, oregano, and salt to taste.
Reduce heat to medium-low and let the sauce simmer for another 30 minutes.
Slice the butter into cubes and melt it in a saucepan.
Add flour to the melted butter and whisk it vigorously and continuously until evenly combined.
After a minute or two, pour in the milk slowly, while you stir/whisk the mixture so it thickens.
Once there are no lumps, add in the freshly grated nutmeg.
Bring the sauce to a simmer until it's thick enough to lightly coat the back of a spoon.
Preheat your oven to 375 degrees F.
Bring a large pot of lightly salted water to a boil.
Cook the lasagna noodles in boiling water for 8 to 10 minutes and then drain them and set aside until you're ready to assemble the lasagna.
Layer meat sauce, noodles, bechamel, and shredded cheese in a baking dish until the dish is full.
Be generous with the cheese for a decadent lasagna.
Bake it for 30-40 minutes, uncovered in the oven.
Once it's removed from the oven, garnish it with dried parsley or basil for a pop of colour and flavour.
Allow it to cool slightly before slicing and digging in.
Enjoy!
