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Recipe by Brynie Greisman

Lasagna Roll-ups

Lasagna Roll-ups add or remove this to/from your favorites
Meat Meat
Medium Medium
7 Servings
Allergens

Contains

- Gluten - Wheat
2 Hours
Diets

No Diets specified

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!   For another variation, try this meat lasagna recipe by Chanie Nayman.

Ingredients

Main ingredients

  • 7-8 Haddar Lasagna Noodles

  • 1 pound (1/2 kilogram) of ground meat

  • 1 egg

  • spices, according to your regular mince meat recipe

Sauce

  • 2 tablespoons oil

  • 2 large onions, diced

  • 1 green or red pepper, chopped (optional)

  • 1 small can sliced mushrooms or a generous handful of fresh, sliced

  • 1 (15 oz./425 g.) can Gefen Tomato Sauce, diluted with 1/2 can of water

Directions

Prepare the Lasagna

1.

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.

2.

Mix together the ground meat as you do for typical meatballs. I used one egg per pound of chopped meat, and added spices, ketchup, and matzo meal.

3.

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 7×11-inch baking pan. Continue until all the noodles and the meat mixture is used up.

Tips:

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.

Notes:

Feel free to adjust the amount of noodles/meat/sauce according to how your family likes it.

Prepare the Lasagna

Serves 7-8.

Prepare the Sauce

1.

Heat the oil in a large frying pan over a medium flame.

2.

Sauté the onions, mushrooms, and pepper for 20 minutes.

3.

Add the tomato sauce, water, brown sugar, lemon juice, and ketchup and cook them together for about 5–10 minutes.

4.

Pour the sauce over the lasagna roll-ups in the pan, and bake for about one hour, covered.

Tips:

You can prepare the sauce first so it’s ready.

Notes:

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.  

Credits

Photography: Daniel Lailah. Food Styling: Michal Leibowitz.

Lasagna Roll-ups

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Avital Liebermann
Avital Liebermann
4 years ago

Lasagna roll ups Hi , my name is avital liebermann , I’ve got a fan , on how many degrees should I put it on for ?

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Esty Lizmi
Esty Lizmi
1 year ago

Comes out delicious!!! First time came out a little bit too sweet, so I just put a bit less brown sugar the next time.

Yocheved
Yocheved
3 years ago

Hi, how can I make this as a regular meat lasagna?

Raquel Admin
Raquel Admin
Admin
Reply to  Yocheved
3 years ago

You can try using layering it like a regular lasagna instead of rolling it up and it should be the same. You can also check out these recipes https://www.kosher.com/search/recipes?k=meat%20lasagna&nd=on