Name: Mushroom alla Vodka Stovetop Lasagna
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: American, Italian
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)

Mushroom alla Vodka Stovetop Lasagna

This mushroom alla vodka Stovetop Lasagna is a one-pan vegetarian pasta that's creamy, comforting, and easy to make with simple ingredients!

40 min total 5 min prep 35 min cook 4 679 cal

Instructions

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1 Gather and prep ingredients.
2 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.
3 Add tomato paste into the skillet, stirring well for 1-2 minutes.
4 Deglaze by adding vodka, stirring until all is absorbed into the mixture.
5 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.**
6 While pasta is cooking, combine cottage cheese, spinach, garlic powder, and ¼ tsp of salt in a bowl.
7 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.
8 Let cool for 5 minutes, and dig in!