Lasagna with Vodka Sauce
I don't usually measure, but I think its pretty accurate. I hope you try it & enjoy it. *This could be doubled to make a family size batch.
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- 1 lb
- ground meatloaf mix (pork veal and beef)
- 28 oz
- jar of vodka cream pasta sauce
- 2 c
- mozzarella cheese
- 1 clove
- garlic minced
- 1/4 c
- chopped onion
- lasagna noodles, uncooked
- 14 1/2 oz
- petite diced tomatoes, any kind u like
- egg, whisked
- 2 c
- cotttage cheese or ricotta
- parmesano romano, grated, or as much as you like
- 1/2 tsp
- black pepper
- 1 dash(es)
1Preheat oven to 350. Break noodles in half and boil for about 12 min on stovetop or in the microwave in a pasta boat . Drain. Meanwhile, brown the meat with onion until no longer pink and browned. Drain excess grease.
2Add drained diced tomatoes (save the juice in case you need it) and garlic & black pepper to the meat and simmer on low while prepping the rest. In a medium bowl mix the cottage cheese, parm, mozzarella and egg. add parsley if you wish. I like cottage cheese, but use ricotta if you like a more bland cheese with less salt.
3Spread some of the vodka sauce, enough to cover the bottom of an 8 inch square pan. Place 4 noodles on top, then layer with 1/2 of the cheese mixture and 1/2 meat mix. Top with about 1/2 cup of the vodka sauce and a half the mozzarella cheese.
4Continue layering, ending with sauce & cheese. Cover with foil and bake for 40 min. Remove the foil, add more cheese if desired and bake 10 min more, or until it's nice and bubbly.
5Let stand 10 min. before serving so it will be set up and not be runny. Enjoy with some garlic bread, salad and maybe a glass of vino! This tastes even better the next day!