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Vodka Lasagna

Vodka Lasagna

Yes, you read the title of this recipe right! I am taking the iconic, beloved vodka sauce and putting it into a lasagna. I absolutely love vodka sauce – it’s my favorite of all of the many Italian sauce options. Whenever I’m in the mood for pasta, you can bet that 90% of the time, I’m ordering pasta alla vodka. I wanted to find a way to eat this delicious sauce even more, and I thought it would be the perfect substitute for red sauce, layered into a lasagna. Let me tell you, the result is beyond delicious. You get a super flavorful dish with intense, spicy vodka sauce, and then a pecorino mornay layered in, too. Both sauces bring totally different flavor profiles to the dish; one is deep tomato flavor, with garlic and spice, and the other is salty, fatty, and tangy. The two sauces swirl together for a beautiful color once you slice into this masterpiece. The only downside to this dish is that you HAVE to wait at least 30 minutes, but ideally an hour, to let it cool. Not only will you seriously burn your mouth if you try to eat it any sooner, but your slices will fall apart into mush. Trust me when I tell you, Vodka Lasagna is well worth the wait!


1. No Boil Noodles!

This recipe was tested multiple times with several different brands of no boil lasagna noodles, and it came out perfectly every time. I definitely recommend using them to save yourself time!


2. What’s a “Mornay”?

A mornay sauce is literally just a bechamel with cheese added into it (think the sauce that goes on mac and cheese!). A bechamel is a sauce made from milk that’s thickened with a cooked flour and fat mixture, usually flour and butter. 

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3. Alcohol Free

If for any reason whatsoever you would prefer not to have alcohol in this, you can just omit the vodka and follow the recipe as written. It will still be over-the-top delicious! 

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