01For the vodka sauce, add your extra virgin olive oil to a pan on medium low heat. When it starts to shimmer, add in your shallots, garlic, and crushed red pepper flakes. Let this cook for about 2 minutes and reduce the heat.
02Deglaze the pan with your vodka, and stir until it is completely absorbed.
03Now add in your can of crushed tomatoes, followed by the fresh basil and fresh oregano. Taste for seasoning and add salt + black pepper as desired.
04Keep this on medium heat for 20 minutes as you start to boil the lasagna sheets and prepare the ricotta mixture.
05Boil the lasagna sheets while you make the ricotta mixture. Be sure to cook the sheets as per the package instructions. Take the lasagna sheets out of the water 1 minute before it’s al-dente. Be sure to heavily salt your boiling water.
06As the lasagna sheets boil, add the ricotta cheese, jalapeno, scallion, spinach, garlic and salt and pepper into a food processor and pulse until everything is broken down in a smooth paste.
07Check for seasoning and add salt + black pepper as desired.
08Once the lasagna sheets are cooked, strain out the water and spread them out on a large baking sheet so they don’t stick together.
09Your sauce should be on reduced heat now and ready to add the heavy cream into. Pour in the cream and mix well. Add in the parmesan cheese, and taste for seasoning.
10Preheat your oven to 350 F. As the oven is heating, begin to assemble your rolls.
11First add a generous amount of sauce to the bottom of your baking tray. Then start by taking a lasagna sheet and then adding a generous amount of ricotta mixture and spreading it out. You can add some sauce on this as well, and then roll it up and put it in your tray. Repeat this process for the other 11 lasagna sheets.
12Once the lasagna rolls are in the baking tray, add the remainder of the sauce on top of the rolls. You can use as little or as much sauce as you’d like.
13After the rolls are coated by the vodka sauce, sprinkle your shredded mozzarella cheese on top, followed by a slice of fresh mozzarella for each roll.
14Cover the baking tray with foil and put it in the oven for about 25 minutes.
15Remove the foil and put your oven on broil. Let the lasagna broil for 3-5 minutes until the cheese on top is bubbling and completely melted.
16If you have leftover parmesan cheese or any of the herbs, you can sprinkle them right on top as a garnish! Serve while hot.