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Individual Lasagne with Vodka Cream Sauce

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A recipe for Individual Lasagne with Vodka Cream Sauce! These individually portioned pasta dishes are packed with noodles, mushrooms, spinach, and cheese.

Individual Lasagne with Vodka Cream Sauce in a green ramekin.

Secret Recipe Club

It is time for Secret Recipe Club again! In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. It is such a fun group!

This month, I was assigned to Fried Ice and Donut Holes (no longer active). Melissa is a teacher and started her blog in 2009 as a hobby. She has so many wonderful recipes to choose from! I had a difficult time choosing a specific one, but eventually decided on Individual Lasagne with Vodka Cream Sauce.

Individual Lasagne with Vodka Cream Sauce

Nine photo collage of assembling the Individual Lasagne with Vodka Cream Sauce in ramekins.

There is a bit of cooking involved, but I actually found the prep work less labor intensive than more traditional lasagna recipes. There were at least less dishes.

The sauce can be made a day or so ahead of time. Just place on the stove as the lasagne bake until heated through.

I love the presentation of the individual packages and it is a great version of lasagna for those who are vegetarian.

Vodka cream sauce is a favorite of mine and made this dish even more amazing, but you can also use whatever sauce you prefer.

They can be inverted onto plates for serving or even kept in the ramekins with some sauce poured over the top. Warning though- the one I kept in the ramekin for the top photo was a bit more messy to eat.

Looking for more pasta recipes?

Try my:

Two Individual Lasagne with Vodka Cream Sauce on a white platter.

Check out what everyone else made:

Two Individual Lasagne with Vodka Cream Sauce on a white platter.

Individual Lasagne with Vodka Cream Sauce Recipe

Adapted from Fried Ice and Donut Holes

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Individual Lasagne with Vodka Cream Sauce

A recipe for Individual Lasagne with Vodka Cream Sauce! These individually portioned pasta dishes are packed with noodles, mushrooms, spinach, and cheese.
Course Main
Cuisine Italian
Keyword cheese, lasagna, mushroom, pasta, spinach, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings

Ingredients

Vodka Cream Sauce:

  • 2 tablespoons olive oil
  • 3 garlic cloves crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1 (32 ounce) can crushed tomatoes
  • salt and pepper to taste
  • 1 teaspoon dried Italian seasonings
  • 1/2 cup fresh parsley chopped
  • 1 cup vodka
  • 1/2 cup heavy cream room temperature
  • 1/2 cup freshly grated Parmesan

Lasagne:

  • 8 dried Lasagna noodles
  • 1/2 tablespoon olive oil
  • 4 ounces mushrooms chopped
  • 1 cup fresh baby spinach
  • 15 ounces Ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 egg
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Topping:

  • 4-8 ounces Mozzarella cheese
  • Freshly grated Parmesan cheese

Instructions

To make the Vodka Cream Sauce:

  • In a medium saucepan, drizzle olive oil over medium heat. Add the garlic and pepper flakes and cook until just fragrant, 30 seconds.
  • Stir in the tomato paste and cook for another minute. Stir in the tomatoes, salt, pepper, and Italian seasonings. Cook until heated through and tomatoes begin to break apart, about 5 minutes.
  • Stir in the parsley and vodka sauce. Reduce heat to low and cook, stirring often, until the sauce reduces by 1/4th, about 20 minutes.
  • Mix in the cream and continue to simmer until heated through. Remove from heat and stir in the Parmesan until melted and smooth. Refrigerate until needed, then heat on the stove over low heat with ready to serve.

To assemble:

  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, just tender. Drain.
  • In a medium skillet, drizzle 1/2 tablespoon oil over medium heat. Cook the mushrooms until they begin to soften and darken in color, about 3 minutes.
  • Stir in the spinach and cook until just wilted. Remove from heat, drain any excess liquid, and allow to cool slightly.
  • In a medium bowl, combine mushrooms and spinach with Ricotta, Parmesan, egg, nutmeg, salt, and pepper.
  • Preheat oven to 375˚F and grease 4 (8 ounce each) ramekins with butter or oil.
  • Place two lasagna noodles crosswise in the bottom of each prepared ramekin.
  • Top each with 1/4 cup of the vegetable cheese filling. Sprinkle with about 1-2 tablespoons of Mozzarella and a large pinch of Parmesan.
  • Cover the filling with both sides of one noodle. Cover with another 1/4 cup of the filling, Mozzarella, and Parmesan. Cover with both sides of the other noodle. Spread more filling over the top and sprinkle with Mozzarella and Parmesan.
  • Bake in preheated oven until cheese is bubbly and golden, 30-40 minutes. Allow to cool for 5 minutes before inverting on a plate and serving with vodka cream sauce.

Reader Interactions

Comments

  5. sallybr

    I was going to say exactly what Dorothy said, it is so true, individual lasagnas beat the large size in terms of elegance by a loooong shot

    loved this!

    Reply

  8. Jess @ Flying on Jess Fuel

    These are so cool! And the sauce looks amazing… you’ve got my mouth watering for lasagne 🙂

    Reply

  10. Mary Kay @ Homemade Cravings

    I love vodka sauce AND lasagna but have never put them together! I also have those same mini coccettes, can’t wait to try!

    Reply

  12. avril

    Amazing. Completely delicious looking and I just love the how the individual servings were formed! Great, great job!!! 🙂

    Reply

  15. Melissa

    Thanks so much for the kind words! I’m so glad you liked the lasagna! And I absolutely love the photo in the green ramekin. It’s almost too pretty to eat!!

    Reply

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