Creamy Eritrean Lasagna Recipe: Cheesy & Baked to Perfection

Prepare the meat sauce: Chop the yellow onion and garlic. In a large pan, sauté the chopped onion until softened, then add the minced garlic and cook for another minute until fragrant. Add the minced beef and cook, breaking it up with a spoon, until browned.

Finish the meat sauce: Add the grated carrots to the pan and cook for 5 minutes. Stir in the tomato paste, berbere spice mix, crushed tomatoes, water, black pepper, salt, thyme, rosemary, meat stock, and ketchup. Bring to a simmer, then reduce heat and cook for at least 20-30 minutes, allowing the flavors to meld and the sauce to thicken.

Prepare the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes. Gradually pour in the milk, whisking constantly to prevent lumps. Cook, stirring occasionally, until the sauce thickens. Remove from heat and stir in the nutmeg and grated Parmesan cheese until melted and smooth.

Assemble the lasagna: Preheat your oven to 180°C (350°F). Spread a thin layer of meat sauce at the bottom of a large baking dish. Place a layer of fresh lasagna sheets over the sauce. Top with a layer of meat sauce, then a layer of béchamel sauce. Repeat the layers, finishing with a layer of béchamel sauce and a generous sprinkle of Parmesan cheese on top.

Bake and serve: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving, allowing it to set and making it easier to serve.