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!
Lasagna Roll-ups
Recipe By Brynie Greisman
- Cooking and Prep: 2 h
- Serves: 7
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Contains:
Ingredients (15)
Sauce
Main ingredients
Start Cooking
Prepare the Lasagna
Serves 7-8.
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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.
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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.
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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.
Note:
Feel free to adjust the amount of noodles/meat/sauce according to how your family likes it.
Tip:
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.
Variation:
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
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Heat the oil in a large frying pan over a medium flame.
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Sauté the onions, mushrooms, and pepper for 20 minutes.
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Add the tomato sauce, water, brown sugar, lemon juice, and ketchup and cook them together for about 5–10 minutes.
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Pour the sauce over the lasagna roll-ups in the pan, and bake for about one hour, covered.
Note:
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.
Tip:
You can prepare the sauce first so it’s ready.
Variation:
You can use your own sweet-and-sour sauce recipe (I tried it this way too and it was excellent).
Credits
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.
