Lasagna has always held a special place in my heart. But as much as I love a slow-cooked, oven-baked version, sometimes I just need a dinner on the table that’s fast and affordable. And this mushroom alla vodka Stovetop Lasagna is one of my favorites. At just $2.50 a serving, it’s my shortcut to all the rich, layered flavors of a classic lasagna, minus the extra time in the kitchen. Everything cooks in one pan right on the stovetop, with a velvety vodka sauce, sautéed mushrooms, and pasta cooked right in the mix. Fewer dishes and big flavor? That’s a dinner win in my book.
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Easy Mushroom alla Vodka Stovetop Lasagna Recipe
While this easy stovetop lasagna is technically vegetarian, it’s packed with so much savory, umami flavor that even meat lovers won’t miss a thing. In fact, I recently made this recipe for a big family gathering, and my brother-in-law (who usually won’t go near a mushroom) cleaned his plate and went back for seconds! That was the moment I knew I was onto something. Now, it’s become a staple in our family, and I’ve officially been assigned to make it every year.
But if you really want to, you could totally add about 1/2 lb of ground meat. Just brown it in the pan before the mushrooms (or check out our skillet lasagna with meat sauce for another option!) Because seriously, I think this recipe is perfect as is.
Budget-Saving Tip
If vodka feels like a splurge that doesn’t make sense for your budget, you can skip it. Seriously! The vodka helps bring out the flavor of the tomatoes and adds complexity to the vodka sauce, but it’s not a dealbreaker. A splash of water with a squeeze of lemon juice works well as a substitute, or you could use chicken or vegetable broth for a slightly different but still tasty result.
Mushroom alla Vodka Stovetop Lasagna
Servings 4 servings (1.5 cups per serving)Ingredients
- 1 Tbsp olive oil ($0.19)
- 2 cups white mushrooms (sliced, (227g) $1.88)
- 1 cup red onion (diced, (150g) $1.07)
- 1 Tbsp garlic (minced, $0.24)
- ¼ tsp crushed red pepper ($0.05)
- 1 6 oz can tomato paste ($0.86)
- ¼ cup vodka (2 oz, $0.99*)
- 1 cup heavy cream (8 oz, $1.68)
- 2 cups water (16 oz $0.00)
- 8 lasagna noodles (broken up, $0.87)
- 1 ¼ tsp salt (divided, $0.05)
- 1 cup cottage cheese (240g, $0.98)
- ¼ cup chopped frozen spinach (thawed and squeezed from excess moisture (30g) $0.12)
- ¼ tsp garlic powder ($0.02)
- 1 cup mozzarella cheese (shredded, (113g) $0.99)
Instructions
- Gather and prep ingredients.
- Heat olive oil in a large skillet over medium heat. Add mushrooms, red onion, garlic, and crushed red pepper to skillet and sauté for 3-4 minutes until soft.
- Add tomato paste into the skillet, stirring well for 1-2 minutes.
- Deglaze by adding vodka, stirring until all is absorbed into the mixture.
- Slowly stir in heavy cream, and add water, pasta, and 1 tsp of salt to the skillet. Cover skillet with a lid and simmer on low heat for 15-20 minutes, stirring pasta periodically to check for sticking.**
- While pasta is cooking, combine cottage cheese, spinach, garlic powder, and ¼ tsp of salt in a bowl.
- When pasta is al dente or to desired doneness, top with dollops of the cheese and spinach mixture and top with shredded mozzarella. Cover the skillet with a lid to allow the cheese to melt for 1-2 minutes.
- Let cool for 5 minutes, and dig in!
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Equipment
- Large Skillet with a Lid
Notes
Nutrition
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Gather all of your ingredients.
Make the lasagna base: Add 1 Tbsp olive oil to a large skillet over medium heat. Once heated, add 2 cups sliced mushrooms, 1 cup diced red onion, 1 Tbsp minced garlic, and ¼ tsp crushed red pepper to skillet and sauté for 3-4 minutes until soft and fragrant.
Now add one 6 oz. can of tomato paste to the skillet and stir well for 1-2 minutes.
Deglaze the pan with ¼ cup vodka. Stir while scraping up any stuck-on bits for flavor until the vodka is absorbed into the vegetable tomato mix.
Add the pasta: Slowly stir in 1 cup heavy cream, then add 2 cups water, 8 lasagna noodles (broken up), and 1 tsp of salt. Cover the skillet with a lid and let it simmer, not boil, over low heat for 15-20 minutes. Be sure to stir the pasta occasionally to check for sticking. If the pasta is sticking or the sauce is too thick, add an extra 1/2 cup of water.
Make the spinach cheese mixture: Meanwhile, combine 1 cup cottage cheese, ¼ cup chopped frozen spinach (thawed and squeezed), ¼ tsp garlic powder, and ¼ tsp of salt in a bowl.
Add the cheese: When the pasta is al dente or done to your desired doneness, top the pasta with dollops of the cottage cheese mixture. Then sprinkle 1 cup shredded mozzarella on top.
Cover the skillet with the lid and let the cheese melt for about 1-2 minutes. Let everything cool for 5 minutes before serving. Enjoy!
Serving Suggestions
When I made this vodka sauce stovetop lasagna for my family, I served it with a simple side salad dressed in a light vinaigrette to cut through the richness and add a nice contrast. I also think roasted broccoli would be a great option. It cooks in the same amount of time as this recipe and is the perfect hands-off side dish. Just toss it with olive oil, salt, and pepper, then roast while the lasagna simmers. And if you want to go all in, some warm garlic bread on the side makes it feel like a real treat!
Storage & Reheating
This recipe is great to make ahead as it reheats like a dream! The sauce remains velvety and luscious even if reheated in the microwave. Let it cool and store it for up to 3-4 days in an airtight container in the fridge. You can also freeze any leftovers you may have. Portion in a freezer-safe container for up to 3 months in the freezer. Let it thaw in the fridge before reheating.
I love lasagna so I’m sure I’ll love this recipe