VODKA SAUCE LASAGNA RECIPES
LASAGNA WITH VODKA SAUCE | JUST A PINCH RECIPES
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.
Provided by Angie Robinson @angieact1
Categories Pasta
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Break noodles in half and boil for about 12 min on the 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.
- 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.
- 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.
- 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.
- 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.
- 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!
BEST VODKA SAUCE SKILLET LASAGNA RECIPE - HOW TO MAKE ...
Steps:
- Make sauce: In a medium saucepan over medium heat, heat oil. Add onion and sauté until soft, then stir in garlic and cook until fragrant. Add tomatoes and vodka and simmer for 15 minutes to let the alcohol cook off. Stir in red pepper flakes and season with salt and pepper. Stir in heavy cream and remove from heat. Grease a large skillet with cooking spray or olive oil and place skillet over the burner on the stovetop. Assemble the lasagna: Spoon a thin layer of sauce into skillet for the bottom layer. Add 4 lasagna noodles, cutting the noodles to fit the bottom of the pan if necessary. Spread 1 cup ricotta over the noodles, then sprinkle with half of the spinach and 1/2 cup mozzarella. Pour another thin layer of sauce on top and repeat layering process. For the final layer, lay down four more lasagna noodles, spread another layer of sauce on top and sprinkle with remaining mozzarella. Cover skillet with a large lid. Cook on medium-low until cheese is melted, about 15 minutes. Turn off heat and let the lasagna rest in pan about 5 minutes before slicing. Garnish with parsley and serve warm.
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LASAGNA A LA VODKA | RECIPES | WW USA
This hefty lasagna is built high with vegetables—spinach in the creamy cheese layer and zucchini spirals elsewhere. Pre-cut spirals are an easy way to work more plant-based goodness into the dish; simply toss them with salt and let stand for a few minutes to draw out some of their moisture. Vodka in the sauce adds a peppery note that balances the sweetness of the tomato puree; if you’d rather leave it out, you can add in some vegetable broth or water in its place.
From weightwatchers.com
Total Time 90 minutes
Category Lunch,Dinner
Cuisine Italian,Mediterranean
Calories 185 kcal per serving
From weightwatchers.com
Total Time 90 minutes
Category Lunch,Dinner
Cuisine Italian,Mediterranean
Calories 185 kcal per serving
- Serving size: 1 piece
See details
LASAGNA A LA VODKA | RECIPES | WW USA
This hefty lasagna is built high with vegetables—spinach in the creamy cheese layer and zucchini spirals elsewhere. Pre-cut spirals are an easy way to work more plant-based goodness into the dish; simply toss them with salt and let stand for a few minutes to draw out some of their moisture. Vodka in the sauce adds a peppery note that balances the sweetness of the tomato puree; if you’d rather leave it out, you can add in some vegetable broth or water in its place.
From weightwatchers.com
Total Time 90 minutes
Category Lunch,Dinner
Cuisine Italian,Mediterranean
Calories 185 kcal per serving
From weightwatchers.com
Total Time 90 minutes
Category Lunch,Dinner
Cuisine Italian,Mediterranean
Calories 185 kcal per serving
- Serving size: 1 piece
See details
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