Homemade Teff and all-purpose lasagna (ጤፍ እና ፉርኖ ዱቄት ላዛኛ)

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Homemade Teff and all-purpose lasagna (ጤፍ እና ፉርኖ ዱቄት ላዛኛ)
Teff and all-purpose lasagna
1 ½ cups all-purpose flour
½ cups Teff flour
3 eggs or (you can use ground flax seeds)
1 tsp sea salt
½ cup lukewarm water
2 teaspoons oil
Mix together all-purpose flour, Teff flour, and salt in a bowl. Pour the dry blend into the pasta maker. Crack eggs into the bowl and gently whisk together. pour in a liquid measuring cup, whisk together the wet ingredients. Follow instructions for your pasta maker. Then use the cutting tool to cut lasagna to the length you want and your personal preference.
Boil water, add salt,1 tsp oil so it doesn’t stick. When the water add the lasagna sheet. Boil it for a few minutes, turn off the heat and strain the shit and rinse with cold water. And add some oil not to stick together.

Ingredients for lasagna sauce
1 onion chopped
1 Lb lean ground beef
2 eggs
2- 4 lb peeled tomatoes or canned tomatoes sauce
1/4 cup oil
1 stalk celery chopped
4 cloves minced garlic
3 tsp berbere
2 cans tomato paste
bunch fresh basil or dry basil
fresh rosemary
fresh thyme
Fresh oregano
(you can use dry herb)
1/4 cup oil
salt and pepper
Wine (optional)

Preparation of the sauce:
Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they’re much easier to remove the skin. Then rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool. Once the tomatoes are cool enough to handle, remove the skins, and cut out the spot where the stems used to attach to the tomatoes. Add oil in a large skillet or saucepan over medium heat. Saute the onion and garlic until they’re soft. Add berbere and minced beef stir for few more minutes. Saute them along with the onions and garlic. Cook 10 more minutes with the lid on. When it’s almost brown add the tomatoes, tomato paste, and all of the remaining ingredients to the mixture. Add water and bring to a boil. Reduce the heat to medium, remove the lid and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. Taste and adjust salt and pepper. Then turn off the heat.

Bechamel Sauce for Lasagna
1/2 stick unsalted butter
3 tbs all-purpose flour
2 cups of milk
1/2 tsp salt
Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, 2 to 3 minutes; do not let brown. Pour half of the milk into the saucepan in small increments, whisking the sauce vigorously, until it thickens and bubbles. Add the remaining milk into the pan. Cook it for another minute, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes, stir the sauce rapidly not to have lumps. Season with pepper and salt, remove from heat. Stir in a cup of grated parmesan cheese and then set the bechamel sauce aside.
In a mixing bowl crack eggs and gently whisk it. Preheat oven to 375 degrees. Lightly grease a deep pan.
To assemble, spread the meat sauce at the bottom of greased baking dish. Place the noodles on the top. Spread the sauce on the top of the lasagna sheet. Spread with mozzarella cheese. Add the sauce over mozzarella, then sprinkle with Parmesan cheese. Spread some bechamel sauce over the filling than the noodles. Repeat layering two more times to create three complete layers. To finish, place a final layer of lasagna. Top with Bechamel Sauce and with the reaming sauce. Add mozzarella and Parmesan cheese on top. Cover loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 15 minutes to allow the cheese to a golden brown. Take out. Let it cool down and Serve.