Quick Ethiopian Lasagna
A fusion of Ethiopian spices and Italian lasagna, this dish is a unique twist on a classic.
Ingredients
- ●8-10 sheets lasagna sheetsgluten-free lasagna sheets
- ●2 tsp Ethiopian spice blendavailable at most African or Middle Eastern markets
- ●1 cup tomato saucehomemade or store-bought
- ●1 cup mozzarella cheeseshredded
- ●1/2 cup feta cheesecrumbly
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup spinachfresh, chopped
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna sheets according to package instructions.
- 3
In a pan, heat Ethiopian spice blend over medium heat.
- 4
Add chopped onion and cook until softened.
- 5
Add minced garlic and cook for 1 minute.
- 6
Stir in tomato sauce and bring to a simmer.
- 7
In a large bowl, combine cooked lasagna sheets, tomato sauce mixture, and chopped spinach.
- 8
In a 9x13 inch baking dish, create a layer of tomato sauce.
- 9
Arrange 4 lasagna sheets on top of the sauce.
- 10
Sprinkle with mozzarella and feta cheese.
- 11
Repeat the layers two more times, ending with a layer of cheese.
- 12
Cover with aluminum foil and bake for 30 minutes.
- 13
Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.