Easy Mushroom alla Vodka Stovetop Lasagna

Name: Mushroom alla Vodka Stovetop Lasagna
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 Tbsp 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 Tbsp garlic minced (for aromatic flavor); ¼ tsp 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 tsp 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 tsp garlic powder (for extra garlic flavor); 1 cup mozzarella cheese shredded (113g for melting on top)

Mushroom alla Vodka Stovetop Lasagna is rich, creamy, a little smoky from the vodka sauce, and loaded with tender mushrooms and melty cheese - all done in one pan on your stovetop. I first made this on a rainy Tuesday when I really wanted lasagna but had zero patience for boiling a pot, layering a dish, and waiting on the oven. Turns out, this version is just as satisfying - and honestly, it might even be better. The broken lasagna noodles soak up all that velvety sauce and the cottage cheese-spinach topping melts right in like it belongs there.

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

If you love cozy pasta nights, you might also want to check out this Cauliflower Parmesan or this hearty Italian Wedding Soup - both are the kind of dinners that make a weeknight feel a little more special. And if you want something different altogether, this Beef and Cabbage Stir Fry Recipe is always a hit too.

Why This Mushroom alla Vodka Stovetop Lasagna Just Works

It's all done in one skillet - less mess, less cleanup, and done in 40 minutes total.
The vodka sauce adds a deep, slightly tangy flavor that makes it taste way more impressive than it is.
Cottage cheese stands in for ricotta and actually adds a creamier, lighter texture.
It's completely vegetarian but filling enough that no one misses the meat.
Broken Mushroom alla Vodka Stovetop Lasagna noodles mean no pre-boiling, no fussing - just toss them right in the pan.

Jump to:

Why This Mushroom alla Vodka Stovetop Lasagna Just Works
Mushroom alla Vodka Stovetop Lasagna Ingredients
How to Make Mushroom alla Vodka Stovetop Lasagna
Swaps and Substitutions
Equipment For Mushroom alla Vodka Stovetop Lasagna
Storage Tips For Mushroom alla Vodka Stovetop Lasagna
What to Serve Mushroom alla Vodka Stovetop Lasagna
Expert Tips For Mushroom alla Vodka Stovetop Lasagna
FAQ
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Mushroom alla Vodka Stovetop Lasagna

Mushroom alla Vodka Stovetop Lasagna Ingredients

Simple pantry staples and a few fresh ingredients are all it takes. Here's what goes into it:

See Recipe Card Below This Post For Ingredient Quantities

Olive oil: Used to sauté the mushrooms and aromatics. Just 1 tablespoon is enough to get things started without making the sauce heavy.
White mushrooms : These are the heart of the dish. They add a savory, meaty bite that makes the pasta feel substantial. Slicing them evenly helps them cook down evenly.
Red onion : Adds a gentle sweetness and color to the base. Red onion softens beautifully and blends right into the sauce.
Garlic : Brings that warm, savory backbone the sauce needs. Don't skip it.
Crushed red pepper : A small amount gives a very subtle heat - not spicy, just a little kick that balances the richness of the cream.
Tomato paste : This is what gives the vodka sauce its deep, concentrated tomato flavor. Stirring it into the pan for a couple of minutes before adding the liquid makes a big difference.
Vodka : The vodka lifts the flavor of the tomato and cream and helps deglaze the pan. The alcohol cooks off as it absorbs, so no need to worry about the taste lingering.
Heavy cream : Stirred in slowly, this is what makes the sauce silky and rich. It tones down the tomato's acidity and brings everything together.
Water : Added with the pasta to cook the noodles right in the sauce. The starch from the pasta thickens the sauce as it simmers.
Lasagna noodles, broken : Break them into rough pieces before adding to the pan. They cook directly in the sauce, soaking up all that flavor as they go.
Salt : Seasoned in two stages - most goes into the sauce during cooking, and a small amount is mixed into the cottage cheese filling.
Cottage cheese : This replaces ricotta and honestly works just as well, maybe even better. It's creamier and lighter, and when warmed by the sauce it melts into soft pockets of cheesy goodness.
Frozen spinach : Make sure to squeeze out as much moisture as possible or the cheese mixture gets watery. It adds color, nutrition, and a mild earthy flavor.
Garlic powder : Mixed into the cottage cheese filling for an extra layer of flavor.
Mozzarella cheese, shredded : Sprinkled on top at the end and melted under a lid. It creates that irresistible pull when you scoop into the pan.

How to Make Mushroom alla Vodka Stovetop Lasagna

Here's everything from start to finish - it goes faster than you'd think.

Prep your ingredients: Slice the mushrooms, dice the red onion, mince the garlic, and thaw the spinach. Squeeze the spinach well in a clean towel or paper towels to remove excess water. Break the lasagna noodles into rough 2-3 inch pieces. Having everything ready before you start makes this a smooth, quick cook.

Saute the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced mushrooms, diced red onion, minced garlic, and crushed red pepper. Saute for 3-4 minutes, stirring often, until the mushrooms are soft and the onion has started to turn translucent.

Cook the tomato paste: Add the 6 oz can of tomato paste directly to the skillet. Stir it well into the vegetables and let it cook for 1-2 minutes, stirring constantly. This step deepens the tomato flavor and removes any raw paste taste.

Sautéed mushrooms and onions with tomato paste in a skillet, creating a flavorful base for lasagna sauce.

Deglaze with vodka: Pour in the ¼ cup of vodka and stir until it's fully absorbed into the tomato mixture. This only takes about 30-60 seconds. The pan will sizzle a bit - that's normal.

Add cream, water, pasta, and salt: Slowly stir in the 1 cup of heavy cream. Then add the 2 cups of water, the broken lasagna noodles, and 1 teaspoon of salt. Stir to combine and make sure the noodles are mostly submerged. Cover the skillet with a lid and reduce to low heat. Simmer for 15-20 minutes, lifting the lid to stir every few minutes and check for sticking.

Make the cheese filling: While the pasta cooks, combine the 1 cup cottage cheese, ¼ cup thawed and squeezed spinach, ¼ teaspoon garlic powder, and ¼ teaspoon salt in a small bowl. Stir until well mixed.

A creamy mixture of ricotta cheese, spinach, and seasonings in a bowl, prepared as a filling for lasagna or other pasta dishes.

Top and melt: Once the pasta is al dente and the sauce is thick and creamy, drop spoonfuls of the cottage cheese mixture over the top of the pasta. Sprinkle the 1 cup shredded mozzarella evenly over everything. Place the lid back on the skillet and let it sit on low heat for 1-2 minutes, just until the cheese is fully melted.

Rest and serve: Turn off the heat and let the skillet rest for 5 minutes before scooping. This helps the sauce thicken just a little more and makes serving much easier.

Swaps and Substitutions

No vodka? You can leave it out or swap it for a splash of white wine. The sauce will still taste great, just slightly less complex.
Prefer ricotta over cottage cheese? It works perfectly here. Use the same amount and mix it the same way.
Baby bella or cremini Mushroom alla Vodka Stovetop Lasagna are great here if you want a deeper, earthier mushroom flavor.
Fresh spinach works instead of frozen - just wilt it quickly in a dry pan first, then chop and use the same amount.
For a lighter version, half-and-half can replace some or all of the heavy cream. The sauce won't be quite as thick but will still be delicious.

Equipment For Mushroom alla Vodka Stovetop Lasagna

Large skillet (with a lid)
Spoon or spatula
Measuring spoons and cups
Mixing bowl

Storage Tips For Mushroom alla Vodka Stovetop Lasagna

Let the Mushroom alla Vodka Stovetop Lasagna cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. The noodles will continue to absorb the sauce as it sits, so leftovers may be a bit thicker - just add a splash of water or cream when reheating on the stove or in the microwave. This dish does not freeze especially well because of the cream-based sauce and pasta texture, so it's best enjoyed fresh or within a few days.

What to Serve Mushroom alla Vodka Stovetop Lasagna

A simple green salad with lemon vinaigrette cuts right through the richness of the sauce.
Crusty bread or garlic bread for mopping up every last bit of that vodka cream sauce.
Roasted broccoli or zucchini on the side keeps things balanced without adding much prep time.

For another easy veggie-forward dinner idea, try this Cheesy Chicken Crescent Bake or this lighter Cauliflower Tabbouleh - both pair well with a cozy pasta night.

Expert Tips For Mushroom alla Vodka Stovetop Lasagna

Don't skip the step of cooking the tomato paste before adding liquid - it makes a real difference in flavor depth.
Stir the pasta every 4-5 minutes while it simmers to keep it from sticking to the bottom of the pan.
Break the Mushroom alla Vodka Stovetop Lasagna noodles into roughly similar-sized pieces so they cook at the same rate.
The sauce will look thinner than you expect while cooking. It thickens up once you remove the lid and let it rest for those 5 minutes.
Squeezing the spinach really dry before mixing it into the cottage cheese keeps the topping from releasing water into the sauce.

FAQ

Can Mushroom alla Vodka Stovetop Lasagna be made on the stovetop?

Yes, and it's actually much easier than the oven version. Instead of layering and baking, you cook the pasta directly in the sauce in a covered skillet. It comes together in about 40 minutes and tastes just as comforting.

Can you cook Mushroom alla Vodka Stovetop Lasagna on the hob?

Absolutely. This entire Mushroom alla Vodka Stovetop Lasagna is made on the hob (stovetop) in a large skillet. The key is using enough liquid to cook the noodles through and keeping the heat on low with the lid on so the pasta steams and softens properly.

How can I make a lasagna without an oven?

This Mushroom alla Vodka Stovetop Lasagna method is the perfect answer. You saute the vegetables, build the sauce, cook the noodles right in the skillet, and then melt the cheese topping under a lid at the end. No oven needed at any step.

How do you make a quick and easy Stovetop Lasagna?

Break the noodles into pieces so you skip the pre-boiling step. Use good-quality tomato paste and let the noodles cook directly in the sauce. The whole thing - from chopping to serving - takes about 40 minutes. Mushroom alla Vodka Stovetop Lasagna like this one is perfect for busy weeknights when you want something real but don't have a lot of time.

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