Rolled Lasagna with Vodka Sauce

by Salt Cellar & Sugar Pot

Hot out of the oven, this yummy goodness will satisfy your Italian craving. If you have a large family like we do, this Rolled Lasagna with Vodka Sauce is the perfect option for your next sit down family meal.

We all know when it comes to serving lasagna it can be a huge mess as it tends to fall apart; and if your experience is at all like our experience, most of the time it lands back in the pan or partly on the table and the plate. The best part about creating the Rolled Lasagna with Vodka Sauce is the rolled lasagna eliminates the lasagna falling apart as you try to serve it. No mess!

Since we are spending a lot of time at home, we can’t just hop in the car to go grab lunch or dinner at our favorite Italian restaurant. We hope this dish will be a close second to your favorite or become a family favorite in the future. It also make great leftovers FYI.

Vodka Lasagna Rolls

The best part about creating the Rolled Lasagna with Vodka Sauce is the rolled lasagna eliminates the lasagna falling apart as you try to serve it. No mess! Dinner Pasta, Lasagna, Rolled Lasagna, Family dinner, Italian, Dinner, vodka sauce, vodka, cheese, cheesy, yummy, delish, delious, large family meal, large family meal ideas, family dinner ideas, home cooking European Print This
Serves: 7-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 pound spicy Italian sausage
Ricotta cheese
6 oz bag of Italian cheese blend, pre-shredded
2 1/2 cups Mozzarella cheese pre-shredded
6 oz bag of Parmesan cheese, pre-shredded
24 oz. jar Bertolli Vodka sauce
1 tsp Italian garden seasoning
1/2 tsp garlic salt
1 tsp parsley
1 box lasagna noodles
1 cup yellow onion, diced
3 cups of fresh spinach




Bring water to a boil for your lasagna noodles.  Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with non-stick cooking spray and set aside.

While waiting for the water to boil, use a frying pan on medium heat to start browning the Italian sausage.  You will cook the sausage to where it is almost all the way cooked (still slightly pink).  Do not cook all the way as it will finish in the oven.

In a large mixing bowl combine ricotta cheese, mozzarella, use half of the bag of parmesan cheese and the Italian cheese blend (reserving the rest top the dish), parsley, Italian garden seasoning, and garlic salt.

Once water starts to boil sprinkle 1/2 tsp of salt and 2 Tbsp of olive oil to the water.  Place lasagna noodles into boiling water until they are pliable, soft enough to roll but not too soft. Drain the water and rub olive oil over noodles to keep them from sticking to one another while laying the lasagna noodles flat on cookie sheets. 

In a medium size sauté pan on medium heat, melt a tablespoon of butter and sauté the diced onions until they become clear and caramelized. Add fresh spinach to wilt it. Let the spinach & onion mixture and sausage cool slightly.

Add the sausage, spinach and onion to the cheese mixture.  Spread the mixture evenly over all the noodles.  Then roll the lasagna noodles and place in the springform pan as shown below.

Pour the jar of Bertolli Vodka sauce over the top of the rolled lasagna, letting it fall between the noodles.

Cover with foil and bake in the oven for 1 hour at 350.  After the first hour, remove the foil and sprinkle remaining parmesan and Italian cheese blend over the top and bake additional 20 minutes or until the center of the dish reaches 165 degrees.

Bon Appétit!


This dish can be made the night before. If you prep and make the night before it will make the cooking time longer. Just ensure the center of your dish reaches 165 degrees.

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