SIMPLE Eritrean Lasagna With Ethiopian Berbere

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta is lighter, while cream cheese can be a cost-effective substitute.

berbere spice

🥗Healthier: cumin and paprika

💰Cheaper: chili powder

Cumin and paprika can mimic the flavor profile, while chili powder is generally cheaper.

Prepare the bechamel sauce by heating oil in a pan, then adding whole wheat flour, berbere, salt, and black pepper, stirring until smooth.

In a separate pot, cook the flat dried pasta sheets according to package instructions, reserving 2 cups of pasta water.

In a skillet, sauté half an onion and 6 garlic cloves until fragrant.

Add 12 oz of plant protein to the skillet and cook until browned.

Stir in 14 oz of diced tomatoes, paprika, berbere, coriander, oregano, and salt; simmer for a few minutes.

Layer the cooked pasta, plant protein mixture, and bechamel sauce in a baking dish, repeating layers as necessary.

Bake in the oven until heated through and the top is golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens