Irresistible Lasagna for Two with Vodka Sauce and Cheese Delights

This Lasagna for Two is a gourmet pasta dish featuring layers of creamy béchamel, gooey burrata, and rich vodka sauce, perfect for an intimate dining experience.

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Prep Time 30

Cook Time 1

Cooling Time 30

Total Time 2

Servings: 2 servings

Course: Lunch

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vodka Sauce

2 tablespoons Olive Oil Cooking fat for sautéing; substitute with avocado oil if preferred.
4 ounces Pancetta Adds a smoky, meaty flavor; can be replaced with bacon or omitted for a vegetarian option.
2 medium Shallots Provides sweetness and depth; yellow onions can be a substitute.
2 cloves Garlic Enhances aroma and flavor; adjust amount based on personal preference.
1 teaspoon Oregano Adds earthiness to the sauce; Italian seasoning can be used as an alternative.
1/4 teaspoon Crushed Red Pepper Flakes Adds heat to the dish; omit for a milder flavor.
2 tablespoons Tomato Paste Thickens and intensifies tomato flavor; no direct substitutes.
1 can Crushed Tomatoes The base of the vodka sauce; any brand works or fresh tomatoes can be used in season.
1 teaspoon Sugar Balances acidity in the tomatoes; can be omitted or replaced with honey.
1/4 cup Vodka Provides signature flavor; omit if necessary, but flavor will vary.
1/2 cup Heavy Cream Adds richness; half and half or whole milk can be used for a lighter option.
to taste Kosher Salt Essential for seasoning; adjust to taste.
to taste Freshly Ground Pepper Essential for seasoning; adjust to taste.

For the Béchamel

2 tablespoons Unsalted Butter Base for the béchamel sauce; can substitute with olive oil.
2 tablespoons Flour Thickens the béchamel; gluten-free flour can be used as an alternative.
1 cup Whole Milk Creates a creamy béchamel; non-dairy milk can work but may alter flavor.
1/4 teaspoon Nutmeg Adds warmth; omit if not available.
2 tablespoons Pesto Flavor enhancer in béchamel; homemade or store-bought works.

For the Lasagna Assembly

6 sheets No-boil Lasagna Noodles Simple layering option eliminating need for pre-boiling.
8 ounces Burrata Soft cheese adds creaminess; substitute with fresh mozzarella for a different texture.
1 cup Whole Milk Mozzarella Primary cheese for layering; any mozzarella is acceptable.
1/2 cup Grated Parmesan Cheese Adds sharp flavor; Pecorino Romano can be used as a substitute.

Equipment

Loaf pan
skillet
saucepan
whisk
foil
Baking Sheet
measuring cups
Measuring spoons

Method

Step‑By‑Step Instructions

Prep the loaf pan by greasing a 10 x 5 loaf pan and placing it on a foil-lined baking sheet for easy cleanup.
In a skillet, heat olive oil over medium heat, add pancetta, sauté until crispy.
Remove pancetta, sauté shallots and garlic in the leftover fat for 2-3 minutes until fragrant, then stir in tomato paste, crushed tomatoes, and other ingredients, simmer for 15 minutes.
In a saucepan, melt butter, whisk in flour and cook for 1-2 minutes, gradually pour in warmed milk, whisk until thickened, adding nutmeg and pesto.
Spread a thin layer of vodka sauce in the loaf pan, layer with noodles, vodka sauce, béchamel, burrata, and mozzarella. Repeat until ingredients are used.
Preheat oven to 375°F (190°C). Cover lasagna with foil and bake for 40 minutes, remove foil, add mozzarella and parmesan, bake an additional 20 minutes.
Allow lasagna to cool for 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

Use the best quality vodka and cheese to enhance flavor. Ensure vodka sauce thickens properly, take your time layering, and allow to cool for neater servings.

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