Ingredients
1 tbsp. extra-virgin olive oil
1 Onion, finely chopped
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
1/3 c. vodka
pinch of crushed red pepper flakes
kosher salt
Freshly ground black pepper
1/2 c. heavy cream
12 cooked lasagna noodles
2 c. ricotta
10 oz. frozen chopped spinach, defrosted and drained
1 1/2 c. shredded mozzarella
2 tbsp. Chopped flat-leaf parsley
Preparation
Step 1Make sauce: In a medium saucepan over medium heat, heat oil. Add onion and sauté until soft, then stir in garlic and cook until fragrant. Add tomatoes and vodka and simmer for 15 minutes to let the alcohol cook off. Stir in red pepper flakes and season with salt and pepper. Stir in heavy cream and remove from heat.Step 2Grease a large skillet with cooking spray or olive oil and place skillet over the burner on the stovetop. Step 3Assemble the lasagna: Spoon a thin layer of sauce into skillet for the bottom layer. Add 4 lasagna noodles, cutting the noodles to fit the bottom of the pan if necessary. Spread 1 cup ricotta over the noodles, then sprinkle with half of the spinach and 1/2 cup mozzarella. Pour another thin layer of sauce on top and repeat layering process. For the final layer, lay down four more lasagna noodles, spread another layer of sauce on top and sprinkle with remaining mozzarella.Step 4Cover skillet with a large lid. Cook on medium-low until cheese is melted, about 15 minutes. Step 5Turn off heat and let the lasagna rest in pan about 5 minutes before slicing. Garnish with parsley and serve warm.
