Lasagna with Vodka Sauce

Angie Robinson


This recipe was born from my love of vodka sauce. I had a jar of it sitting in the pantry and I could not wait to use it. I love lasagna as well so I made up a small batch, and it was very tasty. I use my "pasta boat" to cook the noodles..gotta love that thing!!
I am bad at measuring but I think its pretty accurate. I hope you try it and enjoy :) This could be doubled to make a family size batch.

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15 Min


1 Hr


1 lb
ground meatloaf mix (pork veal and beef)
28 oz
jar of vodka cream pasta sauce
2 c
mozzarella cheese
2 Tbsp
garlic minced
1/4 c
chopped onion
lasagna noodles, cooked
14 1/2 oz
petite diced tomatoes
egg, whisked
2 c
cotttage cheese or ricotta
parmesano romano, grated, or as much as you like
1 tsp
garlic minced

Directions Step-By-Step

Preheat oven to 350. Break noodles in half and cook in for about 12 min. Drain. Meanwhile, brown the meat with onion until browned. drain.
Add drained diced tomatoes and garlic to the meat. In a med. bowl mix the cottage cheese, parm, mozzarella and egg. add parsley if you wish.
Put some of the vodka sauce in the bottom of a 8 inch square pan. Put some noodles on top, add 1/2 cheese mixture and 1/2 meat mix. Top with some of the vodka sauce and a half the mozzarella cheese.
Continue layering, ending with sauce. Cover with foil and bake for 45 min. Remove the foil, add more cheese if desired and bake 10 -15 min more.
Let stand 10 min. before serving.