Since penne alla vodka has been done and done, I thought why not do a lasagna? Once you have the vodka cream sauce made it’s just a matter of layering ingredients.
This lasagna is vegetarian with complimentary ingredients to the sauce, broccoli, onion, and bechamel. Traditionally in Europe bechamel is what you would use in a lasagna rather than a ricotta cheese. Bechamel is just a mixture of butter, flour, milk, salt, pepper, and nutmeg. It’s a creamy sauce that completes this dish. 🙂
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk (can substitute soy milk)
- salt & pepper
- fresh nutmeg
In a pot add in the butter and flour. Combine until it takes on a yellow roux. Whisk in the milk. Occasionally stir on medium low heat until it thickens, about 10-15 min. Season with salt, pepper, and nutmeg. That was easy
Lasagna Alla Vodka
- No-boil lasagna noodles
- head of broccoli chopped
- onion chopped
- mozzarella cheese shredded
- vodka cream sauce
I use the no-boil lasagna noodles to save time. For smaller portions use a loaf pan. Spread a thin layer of the bechamel on the bottom. Then stack 3 noodles.
Add another thin layer of bechamel. Then add the broccoli and onion.
Pour the vodka sauce over and begin again.
Top with a single layer of noodle. Pour the vodka sauce and then top with mozzarella cheese.
To plate the lasagna and make it fancy spoon some sauce on the bottom. Garnish with some sliced basil leaves.
Enjoy your Lasagna Alla Vodka. 🙂
xoxo miss amy