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This lasagna alla vodka is a delicious twist on classic lasagna made with vodka sauce. It can be made ahead of time, is super easy to make, and feeds a crowd!
I love serving it with salad and cheesy garlic bread.
If you prefer vodka sauce over traditional marinara sauce, then this is the recipe for you! This vodka lasagna is cheesy, creamy, and loaded with flavor.
INGREDIENT NOTES
- Lasagna Noodles – I prefer boiling the noodles until they’re al dente, but feel free to use the no-boil lasagna noodles.
- Vodka – Use regular vodka, not flavored vodka! If you don’t want to use vodka, simply omit it or use dry white wine instead.
- Ground Beef – Not a fan of ground beef? Use ground sausage, ground turkey, or ground veal.
- Mozzarella Cheese – I love using shredded mozzarella cheese and fresh mozzarella as well. I find that the fresh mozzarella gives it a better cheese pull and adds much more flavor!
- Ricotta Cheese – Some people like adding cottage cheese to their lasagna, if you want to do that, make sure to use half of the ricotta cheese amount I recommended.
- Sauce – Although I used homemade vodka sauce, feel free to use store-bought.
HOW TO MAKE IT
- If using homemade vodka sauce, prepare first and preheat your oven to 375 degrees F.
- Add the ground beef to a large pot and brown it completely. This should take a few minutes. Season the ground beef with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir in the vodka sauce and simmer for 10 minutes.
- Cook the lasagna noodles in boiling salted water until al dente, then drain, and rinse under cold water.
- In a large bowl, combine the ricotta cheese, fresh parsley, fresh basil, parmesan cheese, and egg. Season generously with salt and pepper.
- In the bottom of a 9×13 baking dish, spread one cup of the meat sauce. Arrange a single layer of lasagna noodles. Spread a generous layer of the ricotta mixture over the noodles and then top it off with fresh mozzarella cheese. Spoon one cup of meat sauce over the cheese. Repeat two more times, for a total of three layers. Make sure to finish with meat sauce and shredded mozzarella cheese over the meat sauce.
- Cover the lasagna with aluminum foil and bake for 40 minutes. Once the 40 minutes are up, uncover and bake for 5 minutes and then broil for 1-2 minutes.
- Allow the lasagna to set for 20 minutes before slicing into it and enjoy!
TOP TIPS
- Use disposable aluminum pans for easy cleanup.
- Once the lasagna comes out of the oven, allow it to set for 20 minutes before slicing into it, otherwise, it will fall apart.
- Make sure to season the vodka sauce and ricotta cheese generously with salt and pepper. Also, cook the lasagna noodles in boiling salted water for best results.
STORAGE
To store leftovers, cover them with foil, or transfer them to an airtight container where they will stay fresh in the fridge for up to 3 days or in the freezer for up to 3 months.
MORE RECIPES YOU MIGHT ENJOY…
Tried this lasagna alla vodka? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Lasagna Alla Vodka
This lasagna alla vodka is made with homemade creamy vodka sauce, ground beef, and lots of cheese. It's super easy to make!
Equipment
- 9×13 baking dish
Ingredients
- 9 lasagna noodles , I like to cook a few extra noodles, in case some break.
- 28 ounces vodka sauce , homemade or store-bought
- 1 lb ground beef
- 32 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- ¼ cup parmesan cheese
- 8 ounces fresh mozzarella cheese
- 1 tablespoon fresh basil , finely chopped
- 1 tablespoon fresh parsley , finely chopped
- 1 egg
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes, or to taste
- salt and pepper to taste
Instructions
- If using homemade vodka sauce, prepare first and preheat your oven to 375 degrees F.
- Add the ground beef to a large pot and brown it completely. This should take a few minutes. Season the ground beef with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir in the vodka sauce and simmer for 10 minutes.
- Cook the lasagna noodles in boiling salted water until al dente, then drain, and rinse under cold water.
- In a large bowl, combine the ricotta cheese, fresh parsley, fresh basil, parmesan cheese, and egg. Season generously with salt and pepper.
- In the bottom of a 9×13 baking dish, spread one cup of the meat sauce. Arrange a single layer of lasagna noodles. Spread a generous layer of the ricotta mixture over the noodles and then top it off with fresh mozzarella cheese. Spoon one cup of meat sauce over the cheese. Repeat two more times, for a total of three layers. Make sure to finish with meat sauce and shredded mozzarella cheese over the meat sauce.
- Cover the lasagna with aluminum foil and bake for 40 minutes. Once the 40 minutes are up, uncover and bake for 5 minutes and then broil for 1-2 minutes.
- Allow the lasagna to set for 20 minutes before slicing into it and enjoy!
Notes
- Use disposable aluminum pans for easy cleanup.
- Once the lasagna comes out of the oven, allow it to set for 20 minutes before slicing into it, otherwise, it will fall apart.
- Make sure to season the vodka sauce and ricotta cheese generously with salt and pepper. Also, cook the lasagna noodles in boiling salted water for best results.
Nutrition
Calories: 491kcal | Carbohydrates: 20g | Protein: 32g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 483mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 483mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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