Lasagna alla Vodka

Name: Lasagna alla Vodka
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon olive oil; 1/2 an onion, chopped; 1 lb ground beef (I used ground wagyu for this, you can also omit it if you want this vegetarian); 3 cloves of garlic, minced; 1 tomato, grated; 1 jar vodka sauce (Bertolli is my favorite!); 8 oz chicken or vegetable bone broth; 2 tablespoons fresh parsley; 2 tablespoons fresh oregano; 1 teaspoon red pepper flakes; salt and pepper to taste; 15 oz ricotta cheese; 1 tablespoon sugar; 1 tablespoon fresh parsley; 1 box of lasagna noodles, uncooked; 2 cups shredded mozzarella cheese; 9-12 slices fresh mozzarella

10 steps

Updated at: Tue, 25 Jun 2024 22:46:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories476.7 kcal (24%)

Total Fat28.1 g (40%)

Carbs33 g (13%)

Sugars4.5 g (5%)

Protein23.7 g (47%)

Sodium407.2 mg (20%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 tablespoonolive oil

0.5onion

chopped

1 lbground beef

I used ground wagyu for this, you can also omit it if you want this vegetarian

8 ozchicken bone broth

or vegetable

2 tablespoonsfresh parsley

2 tablespoonsfresh oregano

1 teaspoonred pepper flakes

15 ozricotta cheese

1 tablespoonsugar

1 tablespoonfresh parsley

1 boxlasagna noodles

uncooked

2 cupsshredded mozzarella cheese

9 slicesfresh mozzarella

Instructions

Step 1

In a large pot- add olive oil, and chopped onion, and cook until translucent. Add in ground beef and minced garlic, and continue to cook until ground beef is golden brown. Grate in tomato and mix together.

Step 2

Pour in jar of vodka sauce, add broth to the empty sauce jar and shake to get all the sauce from the jar, pour into the pot.

Step 3

Stir in fresh herbs and seasonings. Cover and simmer for 10-15 minutes. Take off the heat.

Step 4

Preheat the oven to 400F and spray a baking pan with oil.

OvenPreheat

Step 5

In a bowl mix together- ricotta cheese, sugar, and tablepsoon of parsley.

Step 6

Ladle a large spoonful of sauce to the bottom of the baking pan- arrange 3-4 noodles long-ways. Spread on a heaping spoonful of ricotta mixture followed by a layer of shredded mozzarella cheese and more sauce. Place 4-5 noodles going in the opposite direction of the first layer on top and continue layering with ricotta, shredded cheese, and more sauce.

Step 7

Repeat for 2 more layers. When you get to the last layer top with fresh mozzarella cheese. Make sure the corners are saucy to prevent from drying out.

Step 8

Spray a piece of aluminum foil and cover the lasagna. Place on a baking sheet and bake for 30 minutes. Uncover and bake another 30 minutes, or until the cheese is golden brown and bubbly.

Step 9

Let cool for 10-15 minutes (if you can resist)

Step 10

Top with parmesan cheese, and fresh parsley, and enjoy!