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This is a delicious dish that can be used as an appetizer if serving individual portions. Lasagna noodles are delicate and may tear somewhere during the process, but these will be rolled up anyway and covered in sauce, so don’t worry! These are always a hit!
1 pound Haddar Lasagne Noodles, cooked and drained
2 pounds ground turkey or beef
4 eggs
2 large onions, sautéed
3/4 cup Gefen Bread Crumbs
1 and 1/2 teaspoons salt
1 green pepper, thinly sliced
8 ounces Tuscanini Tomato Sauce
15 ounces Gefen Tomato Juice
2 tablespoons sugar
1 teaspoon salt
Combine meat, eggs, onions, bread crumbs and salt.
Spread meat mixture liberally onto each lasagna and roll up blintz style. Place meat-filled rolls, seam side down, in a nine- by 13-inch pan.
In a separate bowl, combine tomato sauce, juice, sugar and salt. Pour sauce over lasagna rolls. Place pepper slices among rolls.
Bake, covered, at 400 degrees Fahrenheit for one and a half hours. Discard pepper.
Photography by Tamara Friedman
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