1 box Lasagna noodles
1 lb. Ground Beef
8 oz. Ricotta cheese
2 cups Mozzarella cheese, shredded
1 Tbsp. Vegetable Oil or Olive Oil
½ cup White Onion, chopped
2 cloves Garlic, chopped
1 - 28 oz. can Tomatoes, crushed
2 - 8 oz. cans Tomato Sauce
2 cans Tomato Paste
2½ tsp. Berbere*
Prepare noodles according to package directions. While noodles are cooking, sauté onions in oil until they are soft and golden, add garlic, berbere, and ground beef. Cook on medium heat until meat is cook thoroughly. Drain off fluids and add the tomatoes, tomato sauce and tomato paste. Gently stir until mixed.
Start building the lasagna in a 9”x13” baking pan. Remove lasagna noodles from water bath, shake off excess water. Spread 2 cups of sauce in bottom of pan. Lay 6 noodles across the layer of sauce. Spread half of the ricotta over the layer of noodles and top ricotta with half of the mozzarella cheese. Spread 2 cups of meat sauce over cheese layer. Top with another 6 noodles, the rest of the ricotta, mozzarella, and meat sauce.
Cover with foil and bake in preheated 350°F oven for 25 minutes.
*Berebere is an Ethiopian spice blend containing garlic, red pepper, cardamom, cloves, coriander, allspice, ajwain seeds and various other spices. Add more or less depending on how spicy you like your food!