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
- Preheat oven to 375 F
- 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.
- 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.
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.
Frequently asked questions on lasagna roll ups made with vodka sauce:
How do I prevent the noodles from tearing?
In this recipe, the noodles are not fully cooked making them easy to stuff but less likely to tear.
How do I prevent the roll ups from unraveling while baking?
Place them seam side down in the baking pan.
Can I use store bought vodka sauce for the lasagna roll ups made with vodka sauce?
You can definitely use store bought sauce for these lasagna roll ups if you are short on time.
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Lasagna roll ups made with vodka sauce
Ingredients
Method
- Preheat oven to 375 FBring 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.
