Not your mommas lasagna


This recipe is not your typical lasagna recipe. This is a fried eggplant, vodka sauce lasagna.

It takes about an hour and fifteen minutes to make from start to finish.

The problem with sharing this recipe is that I don’t measure anything out. It’s all done by eye and preference.

Mozzarella cheese about 1 lb

Pecorino Romano cheese just to sprinkle on the top

Ricotta cheese, I only use about 8 -10 oz

Heavy cream about 1 cup

Eggs 2-3

Bread crumbs about 2 cups

Vodka 1/2 cup

Eggplant 3 small ones or 1.5 big ones

Lasagna pasta (I used one box of oven ready lasagna)

One can of your favorite pasta sauce, I use Tuttorusso crushed tomatoes

Oil for frying

Garlic and onions for the sauce (this is done to preference so use as much or as little as you like.

You can also use black pepper and basil. Any spices you typically use for sauce can go into this recipe

Preheat your oven to 450° f

Start with making your sauce

However you make your red sauce do it!

I just put a little oil at the bottom of my sauce pan and sauté the garlic and onions. Once Golden I add one can of sauce. I stir in basil, red pepper and the pecorino

Once my sauce is simmering I add the heavy cream and vodka. Stir in well and leave on a simmer for about 10 minutes until the vodka is cooked out.

Frying the eggplant

  • Skin and slice eggplant to the thickness you prefer
  • Whisk eggs together
  • Dip eggplant in egg on both sides
  • Cover the entire eggplant in breadcrumbs (I like seasoned breadcrumbs)
  • Place in the frying oil until it becomes golden brown and flip it over to do the other side.

Lay the cooked eggplant on a paper towel to absorb all of the grease. If you use the eggplant while it’s still greasy your lasagna will not taste as good.

Actually it will be disgusting, so make sure you wrap the eggplant real good in paper towels, you might even have to do it twice. Trust me on this, greasy eggplant in lasagne is terrible. DON’T DO IT!

Once all the eggplant is cooked, it is time to assemble the lasagna.

Layering the lasagna

I used a 9×13 pan that was 2.5″ deep

Cover the bottom of the pan with your vodka sauce

Next add the lasagna pasta

Cover the pasta in sauce (this is important because any pasta left exposed with no sauce will just get hard and burn. The sauce is what makes the pasta cook soft)

Now add the mozzarella cheese and ricotta cheese.

Spread out all the ricotta with an off set spatula or the back of a spoon

Now add a layer of eggplant

Cover the eggplant with sauce. Now you are ready for the next layer of pasta , sauce, cheeses and eggplant. Make sure the pasta is layered on the top and bottom with sauce

Continue until the layers reach the top of the pan. The top layer should be completely covered in sauce, then sprinkle on the mozzarella cheese and some pecorino.

Cover in aluminum foil and put in the oven for 35-40 minutes.

To keep the kids quiet let them help you or give them some ricotta to eat 😂.

This is a very easy recipe. The eggplant can be substituted with any type of meat or other vegetables. If you don’t want to fry your vegetables you can steam or boil them before layering your lasagna.



One Comment Add yours

  1. Donna says:

    Sounds yummy!!


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