Lasagna alla Vodka

  • Author: Mandy Pagano
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Casseroles
  • Method: Baked
  • Cuisine: Italian


  • 1 can (8 oz/ 227 g) Palmini lasagna style palm noodles
  • 1 lb (16 oz/ 454 g) ground pork sausage
  • 1 oz (28 g) onion, diced
  • 1 clove garlic, minced
  • 1 jar (24 oz/ 680 g) Rao’s Vodka Sauce (or your favorite low-carb vodka sauce)
  • 12 oz (340 g) whole milk ricotta cheese
  • 1 large egg
  • 1 oz (28 g) grated Parmesan cheese, divided
  • 1/2 tsp Italian seasoning
  • 1/4 tsp sea salt, plus 1-2 tbsp more for noodle boiling water
  • 4 oz (113 g) mozzarella cheese, shredded and divided


  1. Preheat the oven to 350º F and prepare an 8×8” square casserole dish.
  2. Open the can of Palmini noodle sheets and drain them in a colander. Rinse well and separate the noodles gently with your fingers. There will be approximately 12 noodles in a can.
  3. In a large stock pot, bring a good amount of water to a boil. Add 1-2 tbsp salt and the Palmini noodles and continue to boil for 10 minutes.
  4. Drain the Palmini noodles in a colander and set aside to cool while making your meat sauce.
  5. In a large skillet or pot, cook the ground sausage over medium-high, breaking it up well as it cooks.
  6. When the sausage is about half-browned, add the onion and garlic to the mixture and stir well to combine. Continue to cook, stirring frequently, until the sausage is cooked through.
  7. Pour the Vodka sauce into the meat mixture and stir well to combine. Let it cook at a simmer for minute or two to warm it through and let the flavors mingle a little. Remove from the heat and set aside.
  8. In a small bowl, combine the ricotta cheese, egg, Italian seasoning, 1/4 tsp sea salt, and 1/2 oz Parmesan cheese and stir well. Set aside.

To assemble the lasagna:

  1. Spread a very small amount of the sauce in the bottom of the casserole dish.
  2. Layer 3-4 Palmini noodles, covering as much of the bottom of the dish as you can. Spread the noodles evenly with 1/2 the ricotta mixture, then top with 1/3 the meat sauce and 1 oz shredded mozzarella.
  3. Begin your next layer with another 3-4 Palmini noodles, covering as well as you can and repeat the layers with remaining 1/2 ricotta, another 1/3 meat sauce, and 1 oz shredded mozzarella.
  4. Top as best you can with the remaining 3-4 Palmini noodles and press down lightly with the back of a spoon or your palms.
  5. Spoon the last 1/3 of the meat sauce over the noodles, then sprinkle evenly with remaining 2 oz shredded mozzarella and 1/2 oz Parmesan.
  6. Bake at 350ºF for 30-35 minutes, or until bubbly and cheeses on top are melted and beginning to brown.
  7. Remove from the oven and let stand 15 minutes before slicing into 6 equal squares.
  8. Serve hot and enjoy!


Per square: 515 cal, 29.5 g protein, 37.8 g fat, 11.2 g carbs, 1.1 g fiber, 10.1 g NET carbs


  • Serving Size: 1/6 recipe

Keywords: Lasagna, lasagna alla vodka, Palmini noodles