Creamy Ethiopian Injera Lasagna with Spiced Lentils
A delicious twist on traditional lasagna with Ethiopian flavors
Discover the fusion of Italian lasagna with Ethiopian spices through this unique and flavorful dish.
- 1 h 45 min
- 6
- Intermediate
Ingredients
Injera Base
Spiced Lentil Filling
Cream Sauce
Cheese Layer
Preparation
Cooking the Lentils
Boil Lentils
Bring 3 cups of water to a boil, then add the lentils.
Cook Lentils
Cook the lentils for about 20 minutes or until tender.
Avoid overcooking the lentils to maintain their texture.
Drain Lentils
Drain any excess water and set aside.
Preparing the Spiced Filling
Sauté Aromatics
In a large skillet, heat olive oil over medium heat.
Sauté Vegetables
Sauté the onion and garlic until softened.
Combine Ingredients
Stir in the berbere spice, cooked lentils, and crushed tomatoes. Simmer for 10 minutes.
Let the spiced lentil mixture cool slightly before assembling to prevent sogginess.
Cooking Process
Make the Cream Sauce
In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute before gradually adding milk. Stir constantly until thickened, then add Parmesan and a pinch of nutmeg.
Layer the Lasagna
Lightly oil a baking dish, layer injera sheets, spread spiced lentil filling, spoon cream sauce, sprinkle mozzarella, and repeat.
Bake the Lasagna
Preheat oven to 375°F (190°C), bake for 30-40 minutes until golden and bubbling.
Plating & Serving
Creamy Ethiopian Injera Lasagna with Spiced Lentils
Creamy Ethiopian Injera Lasagna with Spiced Lentils
Serving
Slice carefully and serve hot, garnished with fresh herbs for added flavor and presentation.