If you’re looking for a dish that’s both creamy and comforting, this Stovetop Lasagna is your answer. I’ve spent countless evenings perfecting this recipe, adjusting flavors and techniques, and discovering new ways to make it even better. Picture layers of rich sauce and tender pasta nestled together, bubbling away in just one pan. It’s rustic, hearty, and honestly a lifesaver for busy weeknights. For more pasta love, check out my Lasagna Soup.
About Stovetop Lasagna
This Stovetop Lasagna is a delightful twist on the classic. Perfect for family dinners, it brings cozy flavors together without the need for layering in the oven. During my testing, I found that this dish is not only quick but also budget-friendly, making it a staple in our home. Whether you’re short on time or just need a comforting meal, this recipe fits right in.
- Quick and easy prep, perfect for weeknights.
- Budget-friendly, using simple ingredients you probably already have.
- A family favorite that pleases both kids and adults.
- The use of vodka adds a unique depth to the sauce.
Key Ingredients & Their Roles
- White Mushrooms: Build the earthy base; you can also use cremini for a deeper flavor.
- Red Onion: Adds sweetness and a pop of color; shallots work if you prefer milder flavors.
- Vodka: Enhances the tomato sauce; if you want to skip it, use a splash of vegetable broth instead.
- Cottage Cheese: Provides creaminess and protein; ricotta can be substituted for a smoother texture.
How to Make Stovetop Lasagna
- Gather and prep all ingredients to ensure a smooth cooking experience.
- In a large skillet, heat the olive oil over medium heat. Add in the mushrooms, red onion, garlic, and crushed red pepper, sautéing for about 4 minutes until softened and fragrant.
- Introduce the tomato paste, stirring it into the mixture for another 2 minutes until combined.
- Pour in the vodka to deglaze the pan, scraping any brown bits, and cook until absorbed, about 2-3 minutes.
- Slowly stir in the heavy cream alongside the water, pasta, and 1 tsp of salt, mixing well. Cover and let simmer on low heat for 15-20 minutes. Stir occasionally to prevent sticking.
- While it’s cooking, mix the cottage cheese, spinach, garlic powder, and remaining salt in a bowl.
- Once the pasta is al dente, dollop the cheese mixture on top and sprinkle with mozzarella. Cover until the cheese melts, about 2 minutes.
- Allow to cool slightly and then serve directly from the skillet.
Pro Tips & Troubleshooting
- When sautéing the mushrooms and onions, ensure they’re not overcrowded in the pan for the best flavor.
- If the sauce feels too thick, add a splash more water to loosen it up while cooking.
- Want a twist? Try adding fresh basil or sundried tomatoes to elevate the dish even further.
- This recipe can easily be scaled; just increase your ingredients proportionately for larger gatherings.
Storage & Make-Ahead Guide
This Stovetop Lasagna can be stored in the fridge for up to 4 days in an airtight container. If you prefer to freeze it, it will hold up well for about 2 months. Reheat in the microwave or on the stovetop, adding a splash of water to retain moisture. I’ve found that flavors actually deepen after a day or two, making leftovers even more enjoyable!
Serving Suggestions
This dish pairs wonderfully with a crisp side salad or some garlic bread for that perfect Italian feel. For something different, try it alongside my Cheesy Broccoli Potato Soup to warm you up.
Frequently Asked Questions
- How long does it take to prepare Stovetop Lasagna? About 40 minutes total, including prep and cooking time.
- Can I use gluten-free pasta? Yes! Substitute with gluten-free noodles, but keep an eye on cooking times.
- What can I substitute for cottage cheese? Ricotta or even a dairy-free option like cashew cheese works well.
- Is there a vegetarian option? This recipe is already vegetarian; use vegetable broth instead of water for added flavor.
- What type of mushrooms are best? White and cremini mushrooms are great; you can even mix them for variety!
Final Thoughts
Cooking this Stovetop Lasagna has become a joyful ritual in my kitchen. I love experimenting with different spices and additions each time I make it, and I encourage you to make it your own too. Please share your results; I can’t wait to hear how your journey with this dish goes!
More Recipes You’ll Love
- Chicken Alfredo – a creamy classic that pairs well with stuffed pasta.
- Lasagna Soup – this dish captures all the flavors of lasagna with added comfort.
- Stuffed Pepper Casserole – another hearty family meal that’s easy to make.
- Cheesy Beef and Rice Casserole – a cheesy and comforting dish perfect for busy weeknights.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
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
- 6 oz tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 2 cups water
- 8 lasagna noodles broken up
- 1 1/4 tsp salt divided
- 1 cup cottage cheese
- 1/4 cup chopped 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 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!