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A hearty serving of Mushroom alla Vodka Stovetop Lasagna with melted cheese and spinach filling, served with a wooden spatula lifting a cheesy layer.

Mushroom alla Vodka Stovetop Lasagna

5 from 1 vote
A creamy, comforting Mushroom alla Vodka Stovetop Lasagna that's packed with flavor and made with simple, wholesome ingredients.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Vegetarian
Calories: 679
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 2 cups white mushrooms sliced 227g for flavor and texture
  • 1 cup red onion diced 150g adds sweetness and crunch
  • 1 tablespoon garlic minced for aromatic flavor
  • ¼ teaspoon crushed red pepper optional for a hint of heat
  • 1 6 oz can tomato paste (for rich tomato base)
  • ¼ cup vodka 2 oz can be substituted with broth or water with lemon
  • 1 cup heavy cream 8 oz creates a creamy sauce
  • 2 cups water 16 oz to help cook the pasta and create sauce consistency
  • 8 lasagna noodles broken up for a no-bake lasagna-style dish
  • 1 ¼ teaspoon salt divided for seasoning the sauce and cheese mixture
  • 1 cup cottage cheese 240g adds creaminess to the layers
  • ¼ cup chopped frozen spinach thawed and squeezed from excess moisture 30g for added color and nutrients
  • ¼ teaspoon garlic powder for extra garlic flavor
  • 1 cup mozzarella cheese shredded 113g for melting on top

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the sliced mushrooms, diced red onion, minced garlic, and crushed red pepper to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
  3. Add the tomato paste into the skillet and stir well. Cook for 1-2 minutes to incorporate the paste.
  4. Pour in the vodka and stir until fully absorbed into the mixture.
  5. Slowly stir in the heavy cream, followed by the water, broken lasagna noodles, and 1 teaspoon of salt. Cover the skillet with a lid and simmer on low heat for 15-20 minutes. Stir occasionally to prevent the noodles from sticking.
  6. While the pasta cooks, mix together the cottage cheese, spinach, garlic powder, and ¼ teaspoon salt in a bowl.
  7. Once the pasta is al dente or cooked to your preference, top with dollops of the cheese and spinach mixture. Then, sprinkle the shredded mozzarella cheese on top. Cover the skillet with the lid and allow the cheese to melt for 1-2 minutes.
  8. Let the lasagna cool for 5 minutes before serving.

Nutrition

Serving: 1.5gCalories: 679kcalCarbohydrates: 60gProtein: 25gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 1443mgPotassium: 828mgFiber: 5gSugar: 6gVitamin A: 234IUVitamin C: 9mgCalcium: 248mgIron: 3mg

Notes

This stovetop lasagna is so easy to make and perfect for a weeknight dinner. The creamy vodka sauce adds depth to the flavors, and the cheese and mushrooms create a wonderful combination!

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