Lasagna Alla Vodka Food

LASAGNA ALLA VODKA

Steps:

• Heat oven to 350. Cook noodles as directed, drain. In bowl, mix ricotta cheese, 1-1/2 mozzarella cheese, 1/2 tsp salt and 1/4 tsp pepper. Reserve.
• In lg skillet, heat oil over med-low heat. Add onion, cook, stirring until tender. Add tomatoes and thier juices. Cook, stirring occasionally, until thickend. Add vodka sauce. Bring mix to boil for 2 mins.
• spray a 13" x 9" bakning pan w/ cooking spray. Spread 1 cup sauce in dish. Top w/4 noodles, 1-1/3 cup ricotts mix and 3/4 cup sauce. Repeat layering. Top w/ remaining noodles and remining sauce. cover casserle w/ foil. Bake about 55 mins, or until hot. Sprinkle w/ ermaining mozzarella chees, parmesan cheese and parsley. Baqke 10 minutes, or until chese melts.

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

LASAGNA WITH VODKA SAUCE

Steps:

• 1. Preheat oven to 350.
• 2. Break noodles in half and boil for about 12 min on the stovetop or in the microwave in a pasta boat. Drain.
• 3. Meanwhile, brown the meat with onion until no longer pink and browned. Drain excess grease.
• 4. Add drained diced tomatoes (save the juice in case you need it), garlic & black pepper to the meat and simmer on low while prepping the rest.
• 5. In a medium bowl mix the cottage cheese (or ricotta), Parmesean, mozzarella, and egg. Add parsley if you wish. I like cottage cheese, but use ricotta if you like a more bland cheese with less salt.
• 6. Spread some of the vodka sauce, enough to cover the bottom of an 8 inch square pan. Place 4 noodles on top, then layer with 1/2 of the cheese mixture and 1/2 meat mix. Top with about 1/2 cup of the vodka sauce and a half the mozzarella cheese. Continue layering, ending with sauce & cheese.
• 7. Cover with foil and bake for 40 min. Remove the foil, add more cheese, if desired, and bake 10 min more or until it's nice and bubbly.
• 8. Let stand 10 min. before serving so it will set up and not be runny. Enjoy with some garlic bread, salad and maybe a glass of vino! This tastes even better the next day!