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Corned Beef Stuffed Lasagna Flowers


Filled with meat, wrapped with corned beef, and baked in a fabulous sweet and slightly spicy sauce, this appetizer garnered rave reviews from all tasters. You’ll enjoy serving it and savoring it as well. Can be frozen.   Yields 14 lasagna rolls


1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large frying pan set over medium-high heat, heat avocado oil.
3. Add onion and sauté for five to six minutes. Add garlic and continue sautéing an additional  minute. Add ground beef and break up into pieces (l use a potato masher for this), sautéing until  no longer red, about three to four minutes. (You can skip this step if you prefer a softer filling.)
4. Pour contents of pan into a large bowl. Add egg, seasoning, and three tablespoons pasta sauce. Mix together well.
5. Lay a cooked lasagna noodle on a flat surface. With a spoon, smear a thin layer of filling, leaving just the last inch or two (four to five centimeters) empty (so the ends will stick together easily). Roll up, then wrap carefully with a piece of corned beef. Lay in a Gefen Parchment-lined 9×13-inch (23×33-centimeter) baking pan. Repeat with remaining noodles.
6. Mix the remainder of the pasta sauce with duck sauce and chili sauce. Taste and adjust seasoning if necessary.  Pour over the rolls, taking care to cover each with sauce and leaving over about a cup or so for later.
7. Cover pan with aluminum foil and bake for one hour or until ready. Pour remaining sauce over rolls, and bake uncovered for 10 minutes. If desired, put under the broiler for five minutes to crisp the corned beef and the edges of the lasagna rolls.

Notes: I cook a few noodles at a time in  a pot of boiling water with a little salt and a little avocado oil. As soon as they’re ready, I transfer to a strainer with a slotted spoon and rinse with cold water.


Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.