There’s something extraordinary about the simplicity and comfort of Stovetop Lasagna. I’ve made this dish countless times, each attempt revealing new layers of flavor and texture. From the creamy sauce enveloping the pasta to the earthy scent of mushrooms in the air, every bite is a nostalgic hug. If you enjoy easy weeknight meals, you might also love my Easy Creamy Lasagna Soup. Let’s dive into how to create this delicious dish!
About Stovetop Lasagna
This Stovetop Lasagna is a delightful twist on the traditional baked version, perfect for a cozy weeknight dinner. My family loves the rich, creamy flavors, and it comes together in one pan, making cleanup a breeze. I tested various kinds of mushrooms and spices over a few weekends, finding just the right balance to elevate the dish without overwhelming it. As winter approaches, this recipe brings warmth and comfort to our table during chilly evenings.
- Quick prep, ready in under an hour.
- Budget-friendly with accessible ingredients.
- A family favorite, packed with cozy flavors.
- The vodka brings depth, enhancing the overall taste.
Key Ingredients & Their Roles
- Mushrooms: provide a meaty texture; consider using cremini for a deeper flavor.
- Red Onion: adds sweetness and a mild kick; can be swapped with shallots.
- Vodka: enhances the sauce’s richness; use chicken or vegetable broth if avoiding alcohol.
- Cottage Cheese: creamy and tangy, it’s a great substitute for ricotta.
How to Make Stovetop Lasagna
- Begin by heating olive oil in a large skillet over medium heat; add the mushrooms, red onion, garlic, and crushed red pepper, sautéing for about 3 minutes until fragrant.
- Incorporate the tomato paste, and simmer for an additional 1-2 minutes until well mixed.
- Deglaze the pan with vodka, stirring until absorbed; the mixture should have a robust aroma at this stage.
- Stir in the heavy cream, followed by water, broken lasagna noodles, and 1 teaspoon of salt. Cover, reduce heat, and simmer for 15-20 minutes, checking occasionally to prevent sticking.
Pro Tips & Troubleshooting
- When cooking, keep an eye on the noodles; if they start to stick, a splash of water can help loosen them.
- A common mistake is using too much vodka, which can overpower; start with less and taste.
- For a seasonal twist, add sautéed zucchini or a handful of kale as the pasta cooks, infusing more vegetables into the dish.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days, or freeze for about 2 months. Reheat on the stove with a splash of water to retain creaminess. In my experience, the flavors deepen beautifully when stored overnight, making leftovers almost as enjoyable as the fresh dish!
Serving Suggestions
This Stovetop Lasagna pairs wonderfully with a simple green salad and a side of crusty garlic bread. Be sure to check out my Maple Roasted Carrots for a vibrant side!
Frequently Asked Questions
- Can I use whole wheat noodles? Yes, whole wheat noodles work well but may require additional cooking time.
- Is there a gluten-free option? Absolutely! Use gluten-free lasagna noodles for a perfect fit.
- How can I make this dairy-free? Substitute the heavy cream with coconut cream and use dairy-free cheese alternatives.
- Can I prep this in advance? Yes, you can assemble but not cook; store in the fridge and cook when ready.
- How spicy is it? The crushed red pepper adds a mild kick; adjust to your preference for heat.
Final Thoughts
Stovetop Lasagna has become a beloved dish in my home. I love serving it on cool nights, enjoying each creamy bite paired with moments spent around the table with family. I’d love to hear your experiences if you try this recipe—share your twists and creations!
More Recipes You’ll Love
- Easy Creamy Lasagna Soup – a comforting twist on classic lasagna flavors
- One Pot Lasagna Soup – quick, flavorful, and easily combines lasagna elements
- Vegetarian Lasagna – a delicious meat-free option that pairs well with lasagna style
- Creamy Italian Meatball Soup – complements the lasagna’s richness
Mushroom alla Vodka Stovetop Lasagna
Ingredients
- 1 Tbsp olive oil
- 2 cups white mushrooms sliced
- 1 cup red onion diced
- 1 Tbsp garlic minced
- 1/4 tsp crushed red pepper
- 1 6 oz can tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 2 cups water
- 8 pieces lasagna noodles broken up
- 1 1/4 tsp salt divided
- 1 cup cottage cheese
- 1/4 cup frozen spinach thawed and squeezed from excess moisture
- 1/4 tsp garlic powder
- 1 cup mozzarella cheese shredded
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 the 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 1/4 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!