Good Food logoThe cosy, saucy energy of lasagne – without the fuss. These easy pasta spirals are packed with mortadella and ricotta, then baked in a rich, creamy sauce.Katrina MeynkJune 2, 2026Rotolo alla vodka offers all the saucy energy of a lasagne – but without the bechamel fuss.Katrina MeyninkThink of this as a Swiss roll for the savoury-obsessed: edges crisping where they can, sauce pooling where it wants, and cheese melting without a lick of instruction. It’s a dish that doesn’t demand neat layers or straight lines; it just asks for a willingness to let things collapse into something far better than you planned.Perfect for those days when you want all the cosy, saucy energy of a lasagne – but without the palaver of a bechamel – this version brings a little chaos and just enough vodka to suggest you’re making bold, if slightly questionable, life choices for a weeknight.IngredientsVODKA SAUCE4 tbsp olive oil50g butter2 eschalots (French shallots), finely diced1 garlic clove, crushed½ cup tomato paste4-6 tbsp vodka2 cups thickened creampinch sea salt flakesROTOLO375g fresh lasagne sheets375g smooth ricotta200g thinly sliced mortadella1 large bunch basil1 x 150g buffalo mozzarella ball, coarsely torn50g (about ½ cup) finely grated parmesan to serveMethodTO MAKE THE VODKA SAUCEStep 1Add the olive oil and butter to a high-sided, oven-proof frying pan and place over low heat. Once hot, add the shallots and garlic and cook until soft, about 10 minutes. Add the tomato paste and cook until it darkens and comes away from the sides of the pan.Step 2Add the vodka and cook for 1 minute before reducing the heat to low and adding the cream. Stir gently to combine. At this point, decide on your baking vessel: you can either keep the sauce in the frying pan and nestle the pasta directly into it or pour the sauce into a separate rectangular roasting dish before assembling the pasta.TO MAKE THE ROTOLOStep 1Preheat the oven to 180C fan-forced (200C conventional).Step 2Lay a lasagne sheet on a flat surface. Spread with 2-3 tablespoons of ricotta, then cover with slices of mortadella and a few coarsely torn basil leaves. Roll the sheet up lengthwise into a log and cut into about 3 equal-sized rolls. Don’t worry about precision here. Repeat with the remaining lasagne sheets and filling, adopting a “near enough is good enough” mindset.Step 3Nestle the rolls into the vodka sauce, leaving a little room around each one so they can spread and cook evenly. Poke mozzarella pieces into the gaps between and inside the rotolo – it’s not an exact science, so any spot will do.Step 4Cover the pan or roasting dish tightly with foil and bake for 20 minutes. Remove the foil and return to the oven for another 10 minutes, or until the cheese is bubbling and the edges are golden. Season with parmesan, more basil leaves and a pinch of sea salt flakes, and serve piping hot at the table.TipYou can use dry sheets here too, though I’ve opted for fresh simply to skip the extra step of par-boiling them first.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar Recipes