Vegetarian Lasagna Alla Vodka

Vegetarian Lasagna Alla Vodka



Savor comfort with our Vegetarian Lasagna Alla Vodka: layers of pasta, rich vodka-infused tomato sauce, and a creamy ricotta-mozzarella blend, low-carb and high in fiber. This meatless twist on the Italian classic promises a mouthwatering experience. Try it today!



  • 1 box of Fiber Gourmet light lasagna

For the Vodka Sauce: 

  • 1 shallot, finely chopped
  • 1 tsp. olive oil 
  • 1 tsp. butter
  • 1/2 tomato paste  
  • 1 tsp. red pepper flakes
  • 1/4 cup vodka 
  • 2/3 heavy cream 
  • 1/3 grated parmesan cheese 

For the Spinach Mixture:

  • 1 bag of fresh spinach (around 9oz)
  • 1 egg 
  • 1 cup ricotta  
  • 1 cup mozzarella 

For the layers: 

  • 1 cup mozzarella
  • 1/2 gouda 
  • 1/3 parmesan cheese 

Step 1

Start by making the vodka sauce. In a large pan, heat olive oil and butter over medium heat; add shallot and cook until soft. Stir in tomato paste, you want the tomato paste to turn a deep red color. Add red pepper flakes and cook for 1 minute. Deglaze skillet with vodka and stir together until vodka evaporates. Add heavy cream and continue cooking until slightly reduced. Finish the sauce with S+P and parmesan. 

Step 2

Cook spinach on a pan, drain all the liquid out and chop it. Mix the spinach, ricotta, mozzarella, egg and salt in a bowl. 

Step 3

Preheat the oven to 350°F

Step 4

In a medium baking dish place some of the vodka sauce, then a layer of lasagna pasta (no need to precook them), then some of the spinach stuffing and mixture of extra cheeses, repeat this process until almost the end, finishing with a layer of sauce and then cover with leftover cheese.

Step 5
Bake at 350°F covering with tin foil for 45 min, then remove foil and leave for about 7 min more until cheese is golden.
Step 6

Let it rest 15 min before enjoying.

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