Lasagna Recipe

Prepare sauce

Heat 1 tablespoon olive oil and 1 tablespoon butter in a 3–4 quart saucepan over medium heat. Add the diced onion and sauté 6–8 minutes until translucent and soft. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to deepen flavor. Pour in the vodka and carefully simmer 2 minutes to cook off alcohol and deglaze the pan.

Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper and sugar. Stir to combine, bring to a gentle simmer, reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally to meld flavors.

Stir in the heavy cream and remaining 1 tablespoon butter; simmer 3–4 minutes until sauce is creamy and even. Taste and adjust seasoning. If sauce is too thick, add up to 2 tablespoons water or milk to reach spoonable consistency. Remove from heat and set aside.

Prepare cheese mixture

In a medium bowl combine ricotta (2 cups), 1/4 cup whole milk, 1/2 cup mascarpone (or additional ricotta), 1/2 cup grated Parmesan, 1/4 cup pecorino Romano, and 1/2 teaspoon black pepper. Fold gently until smooth but slightly lumpy — do not over-whisk. If mixture seems very thick, add up to 1–2 tablespoons milk to loosen for spreading.

Cook noodles (if using dried)

Bring a large pot of salted water to a boil. Add lasagna noodles and cook 1–2 minutes less than package directions (they will finish cooking in the oven), usually 8–9 minutes. Stir gently to prevent sticking. Drain and lay noodles flat on a sheet tray or towel, lightly drizzled with 1 teaspoon olive oil to prevent sticking. If using fresh sheets, skip boiling and use directly.

Assemble lasagna

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with 1 tablespoon olive oil. Spread about 1/2 to 3/4 cup vodka sauce evenly over the bottom of the dish to prevent sticking. Lay 3–4 lasagna noodles in a single layer to cover the bottom (use 3 if slightly wider, 4 if narrower).

Spread about one-third of the cheese mixture over the noodles in an even layer (about 3/4 cup). Sprinkle 2/3 cup shredded mozzarella over the ricotta layer. Spoon about 3/4 cup vodka sauce evenly over the cheese, and tuck a few fresh basil leaves across the layer.

Repeat layers: noodles (3–4), remaining cheese mixture (use another third), 2/3 cup mozzarella, 3/4 cup sauce, basil. Finish with a final noodle layer, spread the remaining sauce evenly over the top, sprinkle 1 cup shredded mozzarella and 2 tablespoons grated Parmesan. Scatter remaining basil leaves or reserve for garnish.

Bake

Cover the dish tightly with foil (spray foil with cooking spray or tent so it does not touch cheese). Bake in preheated oven 25 minutes. Remove foil and bake an additional 10–15 minutes until top is bubbly and golden and edges are simmering. For an extra-browned top, broil 1–2 minutes watching carefully.

Rest lasagna 10–15 minutes before cutting to let layers set. This improves slices and prevents sauce from running.

Toss the chopped romaine (4 cups) in a large bowl with 1/2 cup Caesar dressing until evenly coated. Add 1/2 cup croutons and stir gently so croutons begin to soften but remain crunchy.

Add 2 tablespoons freshly grated Parmesan, 1/2 tablespoon lemon juice and 1/8 teaspoon freshly ground black pepper. Taste and adjust dressing or lemon as needed. Divide into two small side portions or serve as a single small side alongside the lasagna.

If not already done, sprinkle remaining 2 tablespoons Parmesan over the baked lasagna and let rest. Garnish with reserved fresh basil leaves.

Slice lasagna into 8 generous servings (or 10–12 smaller portions). Serve each portion with a small side of Caesar salad. Optionally finish with extra grated Parmesan and a drizzle of good olive oil.