Take the ordinary out of dinner tonight with Lasagna Roll-Ups with Vodka Sauce, an easy recipe that you can make ahead! With just 7 ingredients, you can have this pasta recipe ready for your Meatless Monday dinner.
Does making a layered lasagna intimidate you or feel like so much work?
No need to stress out because I have a new and easy way for you to make a lasagna casserole.
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Vodka Sauce Lasagna
Lasagna Roll Ups take the drudgery out of prepping a tray of lasagna and make it easy and, might I say, even fun.
Just top lasagna noodles with cheese, roll up and bake with vodka sauce!
My mom, a true Italian and a Lamborghini (now that's Italian!), always made a tray of lasagna to go with our Thanksgiving turkey dinner.
To this day, I always make lasagna at Thanksgiving to honor my mom and keep her memory close to us.
This year I decided to change things up just a bit and made several trays of cheese lasagna roll-ups.
Let me tell you that I did not anticipate the reaction.
Everyone absolutely loved the twist on the traditional lasagna and the younger generation, thirteen kids 8 years old and under, thought that these easy lasagna roll-ups were so much fun!
Needless to say, these pasta roll ups will be our new tradition from now on.
Vodka sauce lasagna, in roll ups, is now a family favorite!
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I changed up the sauce for today's lasagna recipe and gave this cheese lasagna roll-ups recipe a face lift with vodka sauce.
Perfect for your Meatless Monday, your Sunday Supper, your weeknight dinner and fancy enough for entertaining!
Not just fabulously delicious but quite impressive too!
You'll savor the moment when you serve Lasagna Roll-Ups with Vodka Sauce for dinner tonight.
How to make lasagna alla vodka
This is a quick overview of how to make this recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 375F. Coat 2-quart baking dish with non-stick cooking spray.
- Spread 1 cup vodka sauce over bottom of prepared baking dish.
- In bowl combine ricotta, 1/2 cup shredded mozzarella, basil, garlic powder and kosher salt.
- Arrange lasagna noodles on flat surface. Spread cheese mixture over noodles, dividing evenly, about 2 1/2 tablespoons per noodle. Roll up and arrange, seam side down, in prepared baking dish. Top with remaining vodka sauce.
- Bake, covered, 45 minutes. Uncover, top with remaining 1 cup shredded mozzarella. Bake, uncovered, additional 10 minutes or until hot and bubbly and cheese is melted.
Recipe Tips
- This recipe can be prepped ahead. Cover and refrigerate until you are ready to cook. Remove the casserole from the refrigerator, let it come to room temperature and follow the baking instructions in the recipe below.
Substitutions
- You can substitute your favorite pasta sauce for the vodka sauce
Equipment
Ingredients
Lasagna with vodka sauce ingredients:
- lasagna noodles
- vodka sauce
- ricotta cheese
- shredded mozzarella cheese
- dried basil
- garlic powder
- kosher salt
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Lasagna Roll-Ups alla Vodka Recipe
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Equipment
Ingredients
- 12 lasagna noodles cooked and drained
- 1 jar (24 ounces) vodka sauce
- 1 container (15 ounces) ricotta cheese
- 1 1/2 cups shredded mozzarella, divided
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
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Instructions
- Preheat oven to 375F. Coat 2-quart baking dish with non-stick cooking spray.
- Spread 1 cup vodka sauce over bottom of prepared baking dish.
- In bowl combine ricotta, 1/2 cup shredded mozzarella, basil, garlic powder and kosher salt.
- Arrange lasagna noodles on flat surface. Spread cheese mixture over noodles, dividing evenly, about 2 1/2 tablespoons per noodle. Roll up and arrange, seam side down, in prepared baking dish. Top with remaining vodka sauce.
- Bake, covered, 45 minutes. Uncover, top with remaining 1 cup shredded mozzarella. Bake, uncovered, additional 10 minutes or until hot and bubbly and cheese is melted.
Should the noodles be very al dente before putting in the oven? Excited to try this!
Hi Kelly, I cook my lasagna noodles to al dente according to the pacage directions. You don't have to undercook the noodles. They'll be fine going into the oven at a basic al dente texture. Hope this helps. Thanks for stopping by Swirls and Happy Cooking, GG