LASAGNA WITH VODKA SAUCE

Lasagna with Vodka Sauce image

Provided by Angie Robinson

Categories Pasta

Time 1h5m

Number Of Ingredients 12

1 lb ground meatloaf mix (pork, veal and beef)
28 oz jar of vodka cream pasta sauce
2 c mozzarella cheese
1 clove garlic minced
1/4 c chopped onion
8 lasagna noodles, uncooked
14 1/2 oz petite diced tomatoes, any kind u like
1 egg, whisked
2 c cotttage cheese or ricotta
1/4 Parmigiano-Reggiano, grated, or as much as you like
1/2 tsp black pepper
1 handful parsley

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!