Vodka & Ricotta Lasagna



  1. Preheat your oven to 375 degrees. Pour a little avocado oil into the pan and saute the chopped onions, mushrooms, and the ground beef. You can always add some salt and pepper to season it. I also sometimes add a little garlic too. Once the meat is browned, add a little bit of the vodka sauce and mix together. Then set aside.
  2. In a bowl, mix together the ricotta cheese, the egg, and a little bit of shredded mozzarella and parmesan cheese.
  3. Coat the lasagna pan with a little avocado oil and then start your layering. First start with some vodka sauce, then add 4 no boil lasagna noodles, half the ricotta mixture and half the meat mixture. Make sure everything is evenly spread out. Then repeat the same order again.
  4. For the final layer, add the no boil lasagna noodles, the rest of the vodka sauce, and then sprinkle the top layer with some mozzarella and parmesan cheese.
  5. Cover the lasagna with tinfoil and bake in the oven for about 35-40 minutes. I always like to take the tinfoil off at the end and broil the top for about 5 minutes to get the cheese crispy.
  6. Let your lasagna rest for about 15-20 minutes and then cut and serve. Enjoy!