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lasagna with vodka sauce

(2)
angieact1 avatar
Blue Ribbon Recipe by
Angie Robinson
@angieact1
Findlay, OH

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. It was very tasty. I use my "pasta boat" to cook the noodles in the microwave. I love how easy it is to microwave and have it out of your way. I don't usually measure, but I think it's pretty accurate. I hope you try it and enjoy. This can be doubled to make a family-size batch.

Blue Ribbon Recipe

This lasagna with vodka sauce is not meant to serve a crowd. A great recipe to have handy if you're cooking for a smaller family or are an empty nester. Veal, pork, and beef combined make for a wonderful flavor. We love this combination in meatloaf, and it’s proven to be just as good in lasagna. Can't find a meatloaf mix? Substitute half beef and half ground sausage. The jar of vodka sauce is creamier than traditional red sauce and makes this lasagna very saucy. The creaminess and flavor of the cheese layer are everything you expect in a lasagna. The pan will be very full, so we suggest putting a pan underneath to catch any drippings.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For lasagna with vodka sauce

  • 8
    lasagna noodles, uncooked
  • 1 lb
    ground meatloaf mix (pork, veal and beef)
  • 1/4 c
    chopped onion
  • 1 can
    petite diced tomatoes, any kind (14.5 oz)
  • 1 clove
    garlic, minced
  • 1/2 tsp
    black pepper
  • 1 jar
    vodka cream pasta sauce (28 oz)
  • 2 c
    cotttage cheese or ricotta
  • 1/4 c
    grated Parmigiano-Reggiano, or to taste
  • 1 lg
    egg, whisked
  • 2 c
    mozzarella cheese, divided
  • 1
    handful parsley

How To Make lasagna with vodka sauce

  • Preheat the oven.
    1
    Preheat oven to 350 degrees F.
  • Break noodles in half and boil.
    2
    Break noodles in half and boil for about 12 min on the stovetop or in the microwave in a pasta boat. Drain.
  • Brown meat and onions.
    3
    Meanwhile, brown the meat with onion until no longer pink and browned. Drain excess grease.
  • Add diced tomatoes, garlic, and black pepper.
    4
    Add drained diced tomatoes (save the juice in case you need it), garlic, and black pepper to the meat and simmer on low while prepping the rest.
  • Spread some of the sauce in an 8x8 pan.
    5
    Spread some of the vodka sauce, enough to cover the bottom of an 8 inch square pan.
  • Place 4 noodles on top of the sauce.
    6
    Place 4 noodles on top.
  • Mix cottage cheese, Parmesan, mozzarella, and egg in a bowl. Spread half over the pasta.
    7
    In a medium bowl, mix the cottage cheese (or ricotta), Parmesan, 1 cup of 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. Spread half of this mixture over the pasta.
  • Spread half of the meat mixture over the cheese layer.
    8
    Then spread half of the meat mixture on top of the cheese mixture.
  • Top with vodka sauce and half the mozzarella cheese.
    9
    Top with about 1/2 cup of the vodka sauce and half of the remaining mozzarella cheese. Continue layering, ending with the sauce and cheese.
  • Cover and bake.
    10
    Cover with foil and bake for 40 minutes. Remove the foil, add more cheese, if desired, and bake 10 minutes more or until it's nice and bubbly. Let it stand 10 minutes before serving so it will set up and not be runny. Sprinkle with parsley when serving.
  • Layers of the Lasagna With Vodka Sauce.
    11
    Enjoy with garlic bread, salad, and maybe a glass of vino! This tastes even better the next day!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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