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Vegetable Vodka Sauce Lasagna

This recipe is probably one of my favorite recipes ever. I am a big lover of Italian food, and one of my favorites is vodka sauce pasta. One day, I was thinking of making lasagna, and the pasta recipe popped into my head. Then, I decided to make a vodka sauce lasagna! This recipe is absolutely delicious and I am sure that you will enjoy it!

16oz. ricotta cheese
1 box no-boil lasagna noodles
For the vodka sauce:
5 tbsp butter
2 shallots, chopped
4 garlic cloves, finely chopped
1 14oz can tomato sauce
5 tbsp vodka
1 1/2 tbsp crushed red pepper flakes
1 cup heavy cream
2 cups water
1 1/2 tsp salt
For the vegetable mix:
3 tbsp vegetable oil
1 16oz packet chopped spinach
1 24oz. box mushrooms, sliced
1 12oz. box chopped butternut squash
2 tbsp italian seasoning
salt and pepper to taste

For the vodka sauce:
Heat a large saucepan to medium-high heat. Add the butter and let it melt. Then add the chopped shallots and garlic and cook until the shallots are golden brown. Then add in the crushed red pepper flakes and the tomato sauce. Cook for around 1-2 minutes. Then lower the heat and add the vodka. After a minute, set the heat to medium-high and cook until the sauce is boiling. Then lower the heat to medium-low and add the heavy cream. Stir until combined and add the water. Let simmer for 15-20 minutes and set aside.
For the vegetable mix:
Heat a large pan to medium-high heat. Add in the oil and let it heat for longer. Then add in the spinach and mushrooms and cook until most of the water is evaporated. Then add in the butternut squash and cook until the squash is not very tough. Add in the italian seasoning, salt, and pepper and cook for 2-3 more minutes. Set aside.
For the lasagna:
To assemble the lasanga, add a small amount of vodka sauce to the bottom of the dish. Then add enough lasanga noodles to cover the bottom. Add another layer of sauce and then add the vegetable mix. Then add the ricotta cheese to the four courners and spread along the whole pan. Lastly, add another layer of sauce. Continue the proccess until you use up all of the filling. After you finish the filling, add the ricotta and spread it around the dish and top with the sauce. Bake at 375° for 45 minutes and it is ready to be served!

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