Lasagna roll ups made with vodka sauce

Lasagna roll ups made with vodka sauce is a hybrid of two of my favorite pasta dishes, lasagna and penne alla vodka! Par baked noodles are filled with a cheesy combination of shredded mozzarella, ricotta and parmesan. They are rolled up, jellyroll style and nestled in a pan of homemade vodka sauce. It's a delicious dinner idea, but also special enough to serve on a holiday like the upcoming one of Shavous.

Ingredients:

Roll ups:

• Lasagna noodles 
• Ricotta cheese
• Grated parmesan cheese 
• Shredded mozzarella
• Egg
• Salt and pepper

Vodka sauce:

• Kosher salt
• Extra virgin olive oil
• Shallots
• Garlic cloves
• Ground black pepper
• Red pepper flakes
• Tomato paste
• Vodka 
• Crushed tomatoes
• Water

How to make lasagna rollups made with vodka sauce

1. Preheat oven to 375 F
2. Bring a large pot of water to a boil. Boil the noodles for 7-8 minutes, until softened. Transfer noodles onto a clean kitchen towel-lined baking sheet. 
3. In a medium saucepan set over medium heat, add olive oil. Add shallots and cook, stirring often, 3 to 4 minutes. Add 3 cloves garlic, 1 teaspoon salt, black pepper and red pepper flakes, if using, and stir to combine. Cook until the garlic has softened, 2 to 3 minutes. Add tomato paste and cook, stirring occasionally, until it begins to smell fragrant, 1 to 2 minutes. Deglaze the pan with vodka and cook for 2-3 minutes. Add crushed tomatoes, water and stir to combine. Bring the sauce to a boil, then immediately reduce heat to low. Simmer for 20 mins.
4. In a large mixing bowl, combine ricotta, Parmesan, 1 cup mozzarella, egg,& 2 cloves garlic.
5. Spread 1 cup vodka sauce into the bottom of a 9x13 baking dish.
6. Assemble lasagna roll ups. Spoon ¼ cup of ricotta mixture onto each lasagna noodle. Using the backside of a spoon or a butter knife, spread the mixture evenly across the noodle. Spoon 2 heaping tablespoons of vodka sauce over the ricotta mixture. Roll the lasagna noodles up from bottom to top and place seam side down in the baking dish.
7. Spoon remaining vodka sauce over the lasagna roll ups. Sprinkle the top of the roll ups with remaining mozzarella and cover with aluminum foil.
8. Bake covered until bubbling around the edges, 25 to 30 minutes. Remove foil and bake an additional 5 to7 minutes until the cheese is golden brown.
9. Serve with extra grated Parmesan.

Make ahead and storing:

Make ahead: Cover lasagna roll ups made with vodka sauce tightly with plastic wrap. Refrigerate for up to 24 hours. To bake, remove plastic wrap. Bake at 375F covered until bubbling around the edges, 25 to 30 minutes. Remove foil and bake an additional 5 to7 minutes until the cheese is golden brown. Serve with extra grated Parmesan.

To freeze: Cover lasagna rolls tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the fridge. Unwrap the plastic wrap and bake for 45 minutes. Uncover the foil and bake for an additional 10-15 minutes, or until completely warmed through.

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Print

Lasagna roll ups made with vodka sauce

These freezer friendly lasagna rollups made with vodka sauce are the perfect pasta dish hybrid. Creamy cheese filling is tucked inside a parbaked noodle, then baked in vodka sauce and another layer of cheese.

Course Main Course

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Servings 6 servings

Ingredients

Roll ups

• 12 raw lasagna noodles
• 1 15oz container ricotta cheese
• ½ cup grated parmesan cheese plus more for serving
• 2 cups shredded mozzarella cheese divided
• 1 large egg
• salt and pepper to taste

Vodka Sauce

• 1 tablespoon plus 2½ teaspoons kosher salt divided
• 2 tablespoon extra virgin olive oil
• 1 large shallot chopped
• 5 cloves garlic peeled and finely chopped
• ½ teaspoon ground black pepper divided
• ¼ teaspoon red pepper flakes optional
• 1 tablespoon tomato paste
• ¼ cup vodka
• 1 18oz can of crushed tomatoes
• ½ cup water

Instructions

• Preheat oven to 375 F

  Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water. Boil the noodles for 7-8 minutes, until softened. Transfer noodles onto a clean kitchen towel-lined baking sheet.
• In a medium saucepan set over medium heat, add olive oil. Add shallots and cook, stirring often, 3 to 4 minutes. Add 3 cloves garlic, 1 teaspoon salt, black pepper and red pepper flakes, if using, and stir to combine. Cook until the garlic has softened, 2 to 3 minutes. Add tomato paste and cook, stirring occasionally, until it begins to smell fragrant, 1 to 2 minutes. Deglaze the pan with vodka and cook for 2-3 minutes. Add crushed tomatoes, water and stir to combine. Bring the sauce to a boil, then immediately reduce heat to low. Simmer for 20 mins.
• In a large mixing bowl, combine ricotta, Parmesan, 1 cup mozzarella, egg,& 2 cloves garlic.
• Spread 1 cup vodka sauce into the bottom of a 9x13 baking dish.

  Assemble lasagna roll ups. Spoon ¼ cup of ricotta mixture onto each lasagna noodle. Using the backside of a spoon or a butter knife, spread the mixture evenly across the noodle. Spoon 2 heaping tablespoons of vodka sauce over the ricotta mixture. Roll the lasagna noodles up from bottom to top and place seam side down in the baking dish.
• Spoon remaining vodka sauce over the lasagna roll ups. Sprinkle the top of the roll ups with remaining mozzarella and cover with aluminum foil.
• Bake covered until bubbling around the edges, 25 to 30 minutes. Remove foil and bake an additional 5 to7 minutes until the cheese is golden brown.

  Serve with extra grated Parmesan.