lasagna with vodka sauce

★★★★★ 2 Reviews
angieact1 avatar
By Angie Robinson
from Findlay, OH

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 4
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For lasagna with vodka sauce

  • 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

How To Make lasagna with vodka sauce

  • 1
    Preheat oven to 350.
  • 2
    Break noodles in half and boil for about 12 min on the stovetop or in the microwave in a pasta boat. Drain.
  • 3
    Meanwhile, brown the meat with onion until no longer pink and browned. Drain excess grease.
  • 4
    Add 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.
  • 5
    In 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.
  • 6
    Spread 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.
  • 7
    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.
  • 8
    Let 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!
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