Ethiopian-Style Lasagna
A unique twist on the classic Italian dish, featuring the bold flavors of Ethiopian spices and tomatoes.
Ingredients
- ●4 pieces Quick Injeraavailable in most international markets or online
- ●2 tsp Ethiopian SpicesBerbere or Mitmita powder works well
- ●8-10 sheets Lasagna noodlesor substitute with Ethiopian flatbread
- ●2 cups Tomatoesfresh or canned, diced
- ●2 tbsp Olive oilfor cooking
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1/4 cup Basilchopped
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions. Drain and set aside.
- 3
In a pan over medium heat, sauté onion and garlic until softened.
- 4
Add Ethiopian spices, cook for 1-2 minutes.
- 5
Add diced tomatoes, cook until heated through.
- 6
To assemble the lasagna, spread a layer of sauce on the bottom of a baking dish.
- 7
Arrange 4 lasagna noodles on top, followed by a layer of sauce and a sprinkle of basil.
- 8
Repeat this process two more times, ending with a layer of noodles.
- 9
Top with a piece of injera and drizzle with olive oil.
- 10
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 11
Let rest for 10 minutes before serving.