ADDING A DIFFERENT SPIN ON LASAGNA!
I have been inspired by many chicken parmesan dishes and lasagna dishes in restaurants and on food blogs over the years. And as always, I’m trying to spice things up and think about how I can be more creative in traditional type dishes. When I visited Capella’s Olive Oil and Vinegar Store in Ocean City, NJ, (my fav), I found a gluten free lasagna noodle and fresh jarred tomato sauce that would be perfect for making a vodka sauce!
And, I had ricotta and some roasted chicken in my fridge that I wanted to use too! And bam! I had an epiphany on how to change up my traditional Lasagna recipe! Chicken Lasagna a la Vodka Sauce!
MAY LOOK THE SAME BUT THERE’S A SURPRISE INSIDE AND OUT!
So basically, I started by making my traditional tomato sauce, but I used the Paglione tomatoes from Capella’s Olive Oil and Vinegar store in Ocean City, New Jersey. And while my sauce was cooking, I started prepping the lasagna itself! And instead of using ground meat like I typically do, I decided to add some roasted chicken and shred it for the meat portion of the filling!
Now the noodles are also from Capella’s store, and they are gluten-free! And they have to be the BEST gluten-free noodles I’ve had to date! Fabbrica Della Pasta! They held up perfectly with the sauce and the filling!
And to put a lighter tasting spin on the tomato sauce since I added chicken instead of beef, I thought a vodka sauce would do the trick! And it did! The vodka sauce does add one more step in the cooking process, but it’s worth it, I promise!
MAYBE THERE’S MORE TWISTS ON MY LASAGNA RECIPE COMING YOUR WAY!
I’ve already been thinking about the different ways to make this dish based on changing up the sauce, or the meat filling, or the types of noodles used! Can you guess what I’m thinking? Here are a few hints:
- “Chicken of the Sea”
- “Rolled up” in goodness
- French or Italian?
Well for now, I hope you enjoy my Chicken Lasagna a la Vodka Sauce! It’s a pleasure to share with you!
Until next time,
Let’s get cooking,
Chicken Lasagna a la Vodka Sauce: Gluten-Free
- 2 4 - 8 Quart Pot with Lid
- 1 Large Stove Top Sauté Pan
- 1 Large Mixing Bowl
- 8 cups Madeline's Signature Italian Tomato Sauce or a premade brand of jarred Italian tomato sauce (or your own recipe) 64 ounces
- ½ pound pancetta or bacon
- 1 tbsp garlic, chopped
- 4 tbsp butter
- 1 cup heavy cream
- 1 cup Pecorino Romano, Locatelli or Parmesan cheese, grated
- 4 ounces vodka
- 1 tsp crushed red pepper
- 1 tbsp fresh parsley, chopped you can substitute 1 tbsp of the parsley paste in a tube or 1 tsp dried parsley
- 1 tbsp fresh basil, chopped you can substitute 1 tbsp of the basil paste in a tube or 1 tsp dried basil
- 2 tsp fresh oregano, chopped you can substitute 2 tsp of the oregano paste in a tube or 1 tsp dried oregano
- salt and pepper to taste
Lasagna Noodles and Filling
- 1 pound lasagna noodles (Gluten-Free) About 9 noodles are needed for a 9" x 13" deep dish of Lasagna (3 layers). I cook all the noodles in the pound as sometimes the noodles can break up while cooking, so I make sure there are extra to work with. You can also substitute regular Lasagna noodles if you are not worried about a gluten-free dish.
- 2 pounds whole milk ricotta If you are going to splurge on this dish, make sure your ricotta cheese is made from whole milk.
- ¼ cup shredded parmesan
- 1 ½ cups shredded mozzarella (1 cup in the filling, 1/2 cup as you layer) Save 1/2 cup for spreading directly into the lasagna layers according to the instructions.
- 8 ounces whole mozzarella cheese, sliced for topping the lasagna right before serving Slice in about ½" slices
- ½ cup grated locatelli, pecorino Romano, or parmesan cheese
- 2 eggs, beaten
- 2 tsp fresh garlic, chopped
- 2 tbsp fresh onion, chopped
- ¼ tsp crushed red pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh parsley, chopped you can substitute 1 tsp of the parsley paste in a tube or 1/2 tsp dried parsley
- 1 tsp fresh basil, chopped you can substitute 1 tsp of the basil paste in a tube or 1/2 tsp dried basil
- 1 tsp fresh oregano, chopped you can substitute 1 tsp of the oregano paste in a tube or 1/2 tsp dried oregano
- 4 cups cooked, shredded chicken
- Heat tomato sauce in the pot until hot. Turn down to simmer.
- Chop pancetta or bacon into bite size pieces.
- In the large sauté stove pan, cook pancetta or bacon on medium heat until slightly crisp. Turn down heat to low. Carefully remove half of the melted fat from the pan, putting in a glass jar to let cool and discard later or refrigerate and save it for when you make pastry crust.
- Melt butter in pan. Add heavy cream, stirring as you pour in the cream. Add grated cheese and turn the heat up to medium, constantly stirring until cream and cheese are well blended and cheese is somewhat melted. Turn heat to low.
- Carefully add the tomato sauce a few scoops at a time, to the creamed sauce, stirring until combined.
- Add vodka to the sauce, and simmer 20 - 30 minutes, stirring to make sure the sauce does not start sticking to the bottom of the pan.
Lasagna Noodles and Filling
- Preheat oven to 350°.
- Cook Lasagna noodles according to instructions, but make sure they DO NOT overcook. I add a couple tablespoons of olive oil to the water which helps them not to stick together.
- Rinse lasagna noodles in warm water so they do not stick together, keeping them apart as best you can.
- In the large mixing bowl, add all filling ingredients except the chicken.
- Mix thoroughly until well combined.
- In the 9" x 13" pan, put a scoop or two of sauce on the bottom of the pan, making sure it is just covered with sauce.
- Place three noodles lengthwise in the pan.
- Spread ½ of the lasagna filling onto the noodles, spreading in gentle swipes with a wooden spoon or spatula until mostly covered.
- Spread 2 cups of the chicken over the filling.
- Spread ¼ cup of the shredded mozzarella cheese over the chicken.
- Scoop sauce over the 1st layer of the lasagna, covering well.
- Repeat layering the noodles, filling, chicken and shredded mozzarella.
- Finish with a layer of noodles, cover with sauce.
- Cover gently with foil, and bake for 1 hour.
- Remove from oven. Uncover, and add mozzarella cheese slices to cover the top. Sprinkle with additional grated cheese.
- Place back in oven uncovered and cook an additional 10 - 15 minutes until cheese melts on top.
- Let rest for 10 - 15 minutes before serving. Serve with additional sauce and grated cheese and garnish with fresh or dried herbs.