Why You’ll Fall in Love With Vodka Lasagna 💕
Let me introduce you to your next favorite comfort food obsession: Vodka Lasagna! Picture this—silky tomato vodka sauce bubbling between layers of perfectly tender lasagna noodles, creamy ricotta, and melty mozzarella. This isn’t your nonna’s Sunday lasagna… this is a creamy, cheesy date night-worthy twist that’s giving full gourmet vibes with weeknight-level ease.
This dish checks all the boxes:
✔️ Crowd-pleasing
✔️ Gluten-free friendly (thanks to Barilla’s ready-to-bake noodles!)
✔️ Layered with love
✔️ Ready to be your go-to lasagna recipe from here on out!
Ingredients You’ll Need 🧀🍅🥃
This lasagna gets its richness from a luscious vodka sauce—don’t worry, the alcohol burns off, leaving behind flavor magic—and that classic trio of Italian cheeses. Here’s what you need:
For the Ricotta Filling:
- 20 oz whole milk ricotta
- 1 egg
- ¾ cup shredded mozzarella
- ½ cup grated Parmesan
- 1 tsp salt
- ½ tsp each: pepper, garlic powder, and parsley
For the Vodka Sauce:
- 1 stick (½ cup) unsalted butter
- 1 splash olive oil
- 4 garlic cloves, minced
- 6 oz tomato paste
- 2 shots of vodka (about ¼ cup)
- 3 cups heavy cream
- 1 cup grated Parmesan
- Salt, pepper, garlic powder, and parsley (same seasonings as ricotta)
For the Lasagna:
- 1 box gluten-free oven-ready lasagna noodles (we used @barillaus)
- 2–3 cups shredded mozzarella for layering and topping
- Extra Parmesan for finishing
Step-by-Step Instructions 📸✨
1. Preheat & Prep
Start by preheating your oven to 425°F (220°C). This ensures it’s hot and ready for lasagna magic.
2. Mix the Ricotta Filling
In a mixing bowl, combine ricotta, egg, mozzarella, Parmesan, and seasonings. This mixture is the creamy, herby glue that binds the layers and adds major flavor.
Tip: Use freshly grated Parmesan for the best texture and taste—it melts beautifully into the filling.
3. Make the Vodka Sauce
In a large skillet, melt 1 stick of butter with a splash of olive oil over medium heat. Once melted, toss in your minced garlic and cook until fragrant (about 1–2 minutes).
Next, stir in your tomato paste. Let it cook until it deepens in color—it should smell sweet and savory.
Time for the vodka! Pour in 2 shots of vodka and whisk well. Let it simmer for 2–3 minutes so the alcohol cooks off.
Now, slowly pour in the heavy cream, whisking constantly. Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened. Season it up with the same garlic powder, salt, pepper, and parsley mix. Finally, stir in the grated Parmesan, and boom—your sauce is creamy, dreamy, and ready for layering.
Fun Fact: Vodka doesn’t add booziness—it enhances the tomato flavor and gives the sauce a silky finish. Total game-changer!
4. Assemble the Lasagna
Grab your baking dish (9×13 works great!). Start layering:
- Step 1: A ladle of vodka sauce
- Step 2: A layer of lasagna noodles (no need to boil!)
- Step 3: Spoonfuls of ricotta mixture
- Step 4: Sprinkle of shredded mozzarella
Repeat until you run out of ingredients—ending with a generous layer of vodka sauce and a blanket of mozzarella.
5. Bake to Perfection
Cover tightly with foil and bake for 40 minutes. Then remove the foil and bake for another 15 minutes. For that irresistible browned top, broil for the final 5 minutes.
Your kitchen will smell like an Italian trattoria. Promise.
6. Rest & Serve
This part is key! Let your lasagna rest for 15 minutes before slicing in. It sets beautifully and makes for picture-perfect layers.
Top with extra Parmesan and parsley, and get ready to be obsessed. 😍
Keira’s Tips for Success 💡
✔️ Use Quality Ricotta
Opt for whole milk ricotta for that rich, creamy texture. If it’s watery, drain it in a cheesecloth for 10–15 minutes.
✔️ Don’t Skip the Resting Time
It’s tempting to dive right in, but letting it rest ensures clean slices and no oozy mess.
✔️ Make It Ahead
This lasagna reheats beautifully! Assemble a day ahead and refrigerate—just add 10 more minutes to the baking time if it’s cold from the fridge.
✔️ Want It Meatier?
Add ground beef or Italian sausage to the vodka sauce after the garlic step. It turns this into a full-on meaty masterpiece.
Frequently Asked Questions (FAQs) 🙋♀️
Can I make vodka lasagna without vodka?
Yes! Substitute with a bit of lemon juice and a splash of water. It won’t be exactly the same, but still deliciously creamy.
Is this lasagna gluten-free?
It can be! We used Barilla gluten-free oven-ready noodles, which worked beautifully and didn’t need pre-boiling.
How do I store leftovers?
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
Can I freeze vodka lasagna?
Absolutely! Wrap tightly in plastic wrap and foil before baking (or after it’s cooled if already baked). Freeze for up to 3 months.
The Final Slice 🍽️
This Vodka Lasagna is the creamy, indulgent twist your lasagna routine has been begging for. It’s rich without being heavy, herby without being overpowering, and honestly… it’s impastable not to fall in love with every bite!
Whether you’re serving a crowd, prepping ahead for the week, or just treating yourself to a next-level pasta night, this dish is a must-try. Don’t be surprised if it becomes your signature!