Description
A creamy, comforting Mushroom alla Vodka Stovetop Lasagna that’s packed with flavor and made with simple, wholesome ingredients.
Ingredients
Scale
- 1 Tbsp olive oil
- 2 cups white mushrooms sliced (227g)
- 1 cup red onion diced (150g)
- 1 Tbsp garlic minced
- ¼ tsp crushed red pepper
- 1 6 oz can tomato paste
- ¼ cup vodka
- 1 cup heavy cream (8 oz)
- 2 cups water (16 oz)
- 8 lasagna noodles broken up
- 1 ¼ tsp salt divided
- 1 cup cottage cheese (240g)
- ¼ cup chopped frozen spinach thawed (30g)
- ¼ tsp garlic powder
- 1 cup mozzarella cheese shredded (113g)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- 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.
- Add the tomato paste into the skillet and stir well. Cook for 1-2 minutes to incorporate the paste.
- Pour in the vodka and stir until fully absorbed into the mixture.
- Slowly stir in the heavy cream, followed by the water, broken lasagna noodles, and 1 tsp 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.
- While the pasta cooks, mix together the cottage cheese, spinach, garlic powder, and ¼ tsp salt in a bowl.
- 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.
- Let the lasagna cool for 5 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 679 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Mushroom Alla Vodka Stovetop Lasagna, lasagna, vegetarian lasagna, comfort food