Vodka Lasagna with Italian Sausage
When it comes to Italian food, lasagna is at the top of my list. I love the layers and the way you can play around with the sauces and meats that go in the meal. I decided to switch things up a bit and take one of my favorite pasta sauces- vodka sauce, and use that in my lasagna. Since Italian sausage pairs so well with with vodka sauce, I decided to use it as the meat instead of beef. Overall, this lasagna is as delicious and filling as the next one, but the sausage and sauce set it above the others.
My vodka lasagna takes my traditional lasagna recipe and just substitutes the sauce and the meat. When it comes to the vodka sauce, I like to make my own, especially in the summer when I have fresh herbs to use. For a recipe similar to my vodka sauce, check out my Basil Ravioli with a Creamy Sun-dried Tomato Sauce. To make the Sun-dried Tomato Sauce into Vodka sauce, just substitute the canned tomatoes and sun-dried tomatoes for two 28oz cans of crushed tomatoes. Other than this, all you need is 1/4 cup of vodka!
One thing I’d love to add to this lasagna is fresh basil. Basil pairs really well with vodka sauce and if its fresh picked from a garden, would be a super flavorful addition to the lasagna. Another great addition would be spinach. While spinach isn’t typically in Lasagna, it pairs great with blush sauces and would be a perfect way to add more nutritional value to the meal.
Overall, my Vodka Lasagna is perfect for pasta parties, family parties, or even a weeknight meal for 2 as the leftovers will keep you coming back for more.
If you make this recipe, please leave a comment below, tag me on Instagram, pin it, or go like my page/share on Facebook! Be sure to sign up for my newsletter, 4 Secret Recipes of the Month, for other, never before seen, recipes!
Vodka Lasagna with Italian Sausage
Ingredients
- 1 box oven-ready lasagna noodles
- 1 lb hot or mild Italian sausage
- 1/2 cup grated parmesan cheese
- 48 oz Vodka sauce homemade or jar
- 15 oz ricotta
- 16 oz bag of shredded mozzarella
- 2 eggs lightly beaten
Instructions
- Preheat oven to 375
- Cook the Italian Sausage. Meanwhile, in a large bowl combine ricotta, 3.5 cups mozzarella, parmesan, and eggs.
- In a 13x9 in baking dish, spread a ladles worth of sauce. Next layer the noodles, half the cheese mixture, half the meat, and more sauce. Repeat another layer.
- Cover the final layer with the leftover noodles and sauce. Sprinkle the remaining mozzarella cheese and cover with foil (Spray the foil with PAM if you don't want it to stick to the cheese.)
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 10 minutes.
- Let the lasagna set and cool for at least 10 minutes before serving.
Leave a Reply