Vodka Sauce Lasagna

Every time I post this recipe on social media, it takes over the internet!! Until now, the recipe was only in the caption of the posts on Instagram, and so many of you asked for a clickable link recipe that I decided to transfer it and all the details onto my website. :)

If you are going to use oven-ready lasagna, make sure you completely cover all of the noodles with the vodka sauce so that they can soak up the moisture and cook properly. If using boiled lasagna noodles, I usually like to cook them until al dente, and then throw them into ice cold water for the few minutes before I assemble, so that they don't stick together.

This is a meatless lasagna recipe - but on occasion I have added spicy italian sausage into the layers, at the same time as the vodka sauce layer!! It's really good this way too with a little extra protein boost!!

WHAT YOU NEED:

• ​A double batch of my vodka sauce recipe, linked here
• 1 box of oven ready lasagne, boiled lasagna noodles work too

cheese filling ingredients

• 16 oz ricotta cheese
• 6 oz cream cheese
• 1/2 cup grated parmesan cheese
• 1 cup thick shredded low-moisture mozzarella
• 1 egg
• 1 tbsp grated garlic
• pinch of salt
• pinch of pepper
• a heavy handful of fresh italian herbs (I use basil and parsley) 

WHAT TO DO:

1. Preheat the oven to 400 degrees F while you prep the vodka sauce and mix together the cheese filling ingredients.
2. Grab a 9x13" baking pan and begin to layer.
3. LAYERS: vodka sauce, lasagna sheets, cheese filling, lasagna sheets. vodka sauce, lasagna sheets, cheese filling, lasagna sheets. Repeat until pan is full/you used up the lasagna pasta sheets. Finish with handfuls of low moisture mozzarella and pour the rest of the vodka sauce over the top.
4. Cover and bake for 30 minutes. Let cool for at least 15 minutes before slicing and serving. Top with freshly grated parmesan cheese and basil!