This makes a beautiful entrée. It’s a little time-consuming and therefore it pays to make enough to have through Sukkot. Double or triple accordingly. You can never have too much of it! Thanks Nechama!
- Cook & Prep: 2 h
- Serving: 7
Prepare the Lasagna
Cook the lasagna noodles as per the instructions on the box. It’s a good idea to do this in a large oval pan (roaster) placed on two fires. This way you can cook them flat. Drain and set them aside.
Mix together the ground meat as you do for typical meatballs. I used one egg per pounds of chopped meat, and added spices, ketchup, and matzo meal.
Lay a lasagna noodle on a flat surface. Spread a thin layer of chopped meat and roll up the noodle. Place it seam-side down in a 7x11-inch baking pan. Continue until all the noodles and the meat mixture is used up.
Feel free to adjust the amount of noodles/meat/sauce according to how your family likes it.
Freezing tips: I froze the lasagna with and without sauce and I didn’t taste any difference. When warming it up after freezing, cover it tightly and don’t over bake it or the sauce will dry up.
You can use this same recipe for canolli shells instead of lasagna. Bake a little longer. You can even fill chicken cutlets (raw schnitzel) with the meat mixture and proceed as above.
Prepare the Sauce
Heat the oil in a large frying pan over a medium flame.
Sauté the onions, mushrooms, and pepper for 20 minutes.
Add the tomato sauce, water, brown sugar, lemon juice, and ketchup and cook them together for about 5–10 minutes.
Pour the sauce over the lasagna roll-ups in the pan, and bake for about one hour, covered.
2 cans tomato sauce (425 grams) diluted with 1 can of water/1 large can tomato paste (580 grams) may be substituted for the tomato sauce.
You can prepare the sauce first so it’s ready.
You can use your own sweet-and-sour sauce recipe (I tried it this way too and it was excellent).
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.