LASAGNA WITH VODKA SAUCE
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....
Provided by Angie Robinson
Categories Pasta
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350.
- 2. Break noodles in half and boil for about 12 min on the stovetop or in the microwave in a pasta boat. Drain.
- 3. Meanwhile, brown the meat with onion until no longer pink and browned. Drain excess grease.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. 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!
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