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Individual Lasagna A la Vodka with Italian Sausage


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Individual Lasagna A la Vodka with Italian Sausage
Individual Lasagna A la Vodka with Italian Sausage
  • 1
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  • 3
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  • 5
Votes: 1
Rating: 5
Rate this recipe!
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Print Recipe
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic chopped
  • 2 Italian sausages removed from casing
  • 2-3 tbsp flour
  • 2 cups milk
  • 1/2 cup vodka
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese freshly shredded, can substitute grated parmesan cheese if you like
  • 1 cup tomato sauce Link to My [email protected]' Tomato Sauce Below. If you have time, it's highly recommended you make your own.
  • 1 cup frozen peas
  • 9 lasagna noodles
  • 1-2 cups Fontina cheese freshly shredded
Servings: people
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic chopped
  • 2 Italian sausages removed from casing
  • 2-3 tbsp flour
  • 2 cups milk
  • 1/2 cup vodka
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese freshly shredded, can substitute grated parmesan cheese if you like
  • 1 cup tomato sauce Link to My [email protected]' Tomato Sauce Below. If you have time, it's highly recommended you make your own.
  • 1 cup frozen peas
  • 9 lasagna noodles
  • 1-2 cups Fontina cheese freshly shredded
Servings: people
Instructions
  1. Begin to bring a large pot of water to a boil. The pot should be able to accommodate 9 lasagna noodles.
  2. Meanwhile, in a medium, coverable pot, melt butter with the olive oil on medium heat. Add the sausage and garlic and sauté for about 2 minutes until the sausage is browned and has released some of its fat and oils. Add the flour and stir to form a roux (the texture of the flour should look like a paste coating the sausage and garlic). Stir and let heat for about a minute. Add milk and vodka, My Leaning Tower Italian Blend or alternate spices, salt and stir. Raise heat to medium high and bring to a slow rolling boil. Then lower heat to medium low and let simmer uncovered for about 5 minutes or so until it thickens. Add Parmesan cheese and take off heat and let cool to thicken further for about 5 minutes. Add tomato sauce and peas. Stir to incorporate the tomato sauce and peas and then cover and set aside.
  3. Add the lasagna noodles to the boiling water and allow to cook through (about 7 minutes). While the noodles cook, take a sheet of tin foil, grease it and set aside, Then take your muffin tin (or 12 small ramekins) and grease them with spray oil or brush on olive oil. When noodles are cooked, remove from heat but leave the noodles in the water while you cut them into small circles. You will need to find a circular cookie cutter or other circular device that is the same size of the circles in your muffin tin or ramekins that you plan to use. I used a similar sized spice shaker and removed the top.
  4. Preheat the oven to 350 degrees.
  5. Take the noodles one at a time with tongs and lay it on the greased tin foil and cut it into circles (Only cut as you use them by leaving the uncut noodles in the water. You should be able to yield 4 circles per lasagna noodle). Place one small circular cut noodle into the bottom of each muffin space or ramekin until all spaces or ramekins are used. Using a ladle, scoop some sauce into each muffin space or ramekin. Cut more circles and place on top of the sauce, then add another layer of sauce, and then another layer of circular noodles and finally top with another layer of the sauce. Generously sprinkle shredded fontina cheese on top.
  6. Once completed, place the muffin tin or ramekins in the oven and let bake for 25 minutes. Remove from oven and let sit for an additional 20 minutes. You can also let them completely cool and set in the refrigerator a day ahead if you want.
  7. About 15 minutes before serving, broil the lasagnas for about 5 minutes (check after 3 and then each minute after until it reaches your desired golden brown color). Remove from oven and let sit for about 10 minutes. Then carefully free each lasagna from the muffin tins with a serving spoon and serve. If you are using the ramekins, you can serve in those.
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