Lasagna Alla Vodka Recipes

LASAGNA A LA VODKA

Lasagna a la vodka image

This hefty lasagna is built high with vegetables-spinach in the creamy cheese layer and zucchini spirals elsewhere. Pre-cut spirals are an easy way to work more plant-based goodness into the dish; simply toss them with salt and let stand for a few minutes to draw out some of their moisture. Vodka in the sauce adds a peppery note that balances the sweetness of the tomato puree; if you'd rather leave it out, you can add in some vegetable broth or water in its place.

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

20 oz Fresh zucchini spirals (about 7 cups)
1 tsp Kosher salt
5 spray(s) Cooking spray divided
1 cup(s), chopped Uncooked onion(s)
5 medium clove(s) Garlic clove(s) minced
0.25 cup(s) Vodka
29 oz Canned salted tomato puree
1.5 tsp Italian seasoning
4 oz Neufchâtel cheese cut into small pieces
2 cup(s) 1% low fat cottage cheese
1.5 cup(s) Chopped frozen spinach thawed and squeezed dry
1 large egg(s) Egg(s) lightly beaten
8 piece(s) No cook lasagna noodles
1 cup(s) Shredded part-skim mozzarella cheese
2 Tbsp Grated Parmesan cheese

Steps:

In a colander set inside the sink, toss together zucchini and salt. Let stand 20 minutes. Squeeze as much moisture as possible from zucchini.
Preheat oven to 375°F. Coat a large nonstick skillet with nonstick spray. Heat pan over medium-low heat. Add onion and garlic; cook until crisp-tender, about 5 minutes. Remove pan from heat and stir in vodka. Return pan to medium-high heat and bring vodka to a boil. Stir in tomato puree and Italian seasoning; bring to a boil. Reduce heat, and simmer 5 minutes. Add Neufchatel cheese, stirring until cheese melts. Season to taste with salt, if desired. Set aside.
In a medium bowl, stir together cottage cheese, spinach, and egg. Coat an 11 x 7-inch baking dish with nonstick spray. Spread ¾ cup tomato sauce over bottom of dish. Top with 2 lasagna noodles, breaking noodles as needed to fit. Top with half of zucchini and ¾ cup sauce. Arrange 2 noodles over sauce, breaking noodles as needed to fit. Spread cottage cheese mixture over noodles and top with 2 more noodles, breaking noodles as needed to fit. Arrange remaining half of zucchini over noodles and top with ¾ cup sauce. Top with remaining 2 noodles, breaking noodles as needed to fit. Spread remaining sauce over top noodles and sprinkle with mozzarella.
Cover pan with foil coated with cooking spray. Bake at 375°F for 40 minutes. Uncover pan and sprinkle with Parmesan. Bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.
Serving size: 1 piece

Nutrition Facts : Calories 185 kcal

LASAGNA ALLA VODKA

lasagna alla vodka image

A creany, rich lasagna.

Provided by sherry monfils @smonfils

Categories Pasta

Number Of Ingredients 12

Ingredients

16 - uncooked lasagna noodles
2 - 15 oz container part-skim ricotta cheese
1 - 8 oz pkg reduced fat, shredded mozzarella cheese
1/2 cup(s) + 2 tbsp grated parmesan cheese
2 teaspoon(s) tsp dried italian seasoning.
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 teaspoon(s) olive oil
1 - onion, diced
1 - 14.5 oz can diced tomatoes w/ italian seasonings.
1 - 24 oz jar vodka pasta sauce
1 tablespoon(s) chopped parsley

Steps:

Heat oven to 350. Cook noodles as directed, drain. In bowl, mix ricotta cheese, 1-1/2 mozzarella cheese, 1/2 tsp salt and 1/4 tsp pepper. Reserve.
In lg skillet, heat oil over med-low heat. Add onion, cook, stirring until tender. Add tomatoes and thier juices. Cook, stirring occasionally, until thickend. Add vodka sauce. Bring mix to boil for 2 mins.
spray a 13" x 9" bakning pan w/ cooking spray. Spread 1 cup sauce in dish. Top w/4 noodles, 1-1/3 cup ricotts mix and 3/4 cup sauce. Repeat layering. Top w/ remaining noodles and remining sauce. cover casserle w/ foil. Bake about 55 mins, or until hot. Sprinkle w/ ermaining mozzarella chees, parmesan cheese and parsley. Baqke 10 minutes, or until chese melts.

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