Lasagna with Vodka Sauce

Angie Robinson

By
@angieact1

This recipe was born from my love of vodka sauce. I had a jar of it sitting in the pantry & I could not wait to use it. I love lasagna as well, so I made up a small batch, & it was very tasty. I use my "pasta boat" to cook the noodles in the microwave. I love how easy it is to microwave & have it out of your way. 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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Veal, pork, and beef combined make for a wonderful flavor. I love this combination in meatloaf and it’s proven to be just as good in lasagna. The beef provides a robust flavor, pork adds fat, and veal is just delicious. You can really taste the diced tomatoes in each bite of the meat mixture. I loved using jarred vodka sauce. Not only is it convenient, and who isn’t looking to save a few minutes in the kitchen, but it’s creamier than traditional red sauce. It adds just a little bit of something extra to the overall flavor.

Ingredients

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
8
lasagna noodles, uncooked
14 1/2 oz
petite diced tomatoes, any kind u like
1
egg, whisked
2 c
cotttage cheese or ricotta
1/4
Parmigiano-Reggiano, grated, or as much as you like
1/2 tsp
black pepper
1
handful parsley

Step-By-Step

1Preheat oven to 350.
2Break noodles in half and boil for about 12 min on the stovetop or in the microwave in a pasta boat. Drain.
3Meanwhile, brown the meat with onion until no longer pink and browned. Drain excess grease.
4Add drained diced tomatoes (save the juice in case you need it), garlic & black pepper to the meat and simmer on low while prepping the rest.
5In a medium bowl mix the cottage cheese (or ricotta), Parmesean, 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.
6Spread 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. Continue layering, ending with sauce & cheese.
7Cover 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.
8Let stand 10 min. before serving so it will 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!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: Italian
Other Tags: For Kids, Healthy