Ethiopian Lasagna
"Lasagna, as prepared by aunts, mothers, and grandmothers all throughout the Ethiopian and Eritrean diaspora, is the perfect addition to any traditional dinner spread. Serve as a side along with the countries’ national dish, injera served with different kinds of wot or tsebhi, or with just a simple salad...."
INGREDIENTS
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¼ c
extra virgin olive oil
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1
large onion, diced
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8
cloves of garlic, minced
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2
large fresh tomatoes, chopped
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2
green onions, thinly sliced
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1 ½ lb
lean ground beef
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1 tbsp
tomato paste
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berbere to taste
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1 tbsp
smoked paprika
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1 tbsp
ground coriander seeds
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2
15-ounce cans of tomato sauce
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2
bay leaves
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2 tbsp
dried oregano
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2 tbsp
fresh basil, chopped
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1
box lasagna noodles
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4 c
shredded mozzarella, divided
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2 c
shredded orange cheddar
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½ c
grated parmesan
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