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Easy Lasagna Roll-Ups Alla Vodka Recipe

Easy Lasagna Roll-Ups Alla Vodka

Tender lasagna noodles are filled with seasoned whole-milk ricotta, Parmesan, and mozzarella, then baked in a creamy homemade vodka sauce. This recipe makes 10–12 roll-ups and is ready in about 1 hour to 1 hour 15 minutes.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Vodka Sauce
  • 2 tablespoons Olive oil
  • 1 Small yellow onion, finely diced
  • 3 Garlic cloves, minced
  • 1/4 teaspoon Red-pepper flakes, optional
  • 1/4 cup Tomato paste
  • 1/2 cup Vodka
  • 1 28-ounce can Crushed tomatoes
  • 1/2 cup Heavy cream
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 cup, plus more for serving Fresh basil, chopped
Roll-Ups
  • 12 Lasagna noodles
  • 15 ounces Whole-milk ricotta
  • 1 Large egg
  • 1/2 cup Finely grated Parmesan cheese
  • 1 1/2 cups Shredded low-moisture mozzarella, divided
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Italian seasoning, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C), and lightly grease a 9-by-13-inch baking dish.
  2. Cook the 12 lasagna noodles in well-salted water until barely al dente, following the package directions. Drain carefully and lay the noodles flat on a lightly oiled baking sheet or parchment so they do not stick.
  3. For the sauce, heat olive oil in a saucepan over medium heat. Cook the diced onion for 4–5 minutes, until softened, then add the garlic and optional red-pepper flakes and cook for about 30 seconds.
  4. Stir the tomato paste into the onion mixture and cook for 1–2 minutes, until it darkens slightly. Add the vodka and simmer for 2–3 minutes to cook off some of the alcohol.
  5. Add the crushed tomatoes, 1 teaspoon kosher salt, and black pepper. Simmer for 10–15 minutes, stir in the heavy cream and basil, and adjust the seasoning to taste.
  6. In a bowl, mix the ricotta, egg, Parmesan, 1/2 cup of the mozzarella, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and optional Italian seasoning until evenly combined.
  7. Spread about 1 cup of vodka sauce over the bottom of the prepared baking dish. Spread approximately 2–3 tablespoons of ricotta filling over each noodle, keeping the filling in an even layer.
  8. Roll each noodle up from one short end and place the roll-ups seam-side down in the baking dish. Spoon the remaining sauce over the rolls and sprinkle with the remaining 1 cup mozzarella.
  9. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the sauce is bubbling and the cheese is lightly browned.
  10. Let the lasagna roll-ups rest for 5–10 minutes before serving. Finish with additional chopped fresh basil.

Notes

Cook the noodles only to barely al dente so they remain sturdy enough to fill and roll. If the vodka sauce becomes too thick, loosen it with a small amount of pasta water. Store leftovers covered in the refrigerator and reheat gently until hot.