Vegetarian Recipes

Stovetop Lasagna

Lasagna has always held a special place in my heart. But as much as I love a slow-cooked, oven-baked version, sometimes I just need a dinner on the table that’s fast and affordable. And this mushroom alla vodka Stovetop Lasagna is one of my favorites. At just $2.50 a serving, it’s my shortcut to all the rich, layered flavors of a classic lasagna, minus the extra time in the kitchen. Everything cooks in one pan right on the stovetop, with a velvety vodka sauce, sautéed mushrooms, and pasta cooked right in the mix. Fewer dishes and big flavor? That’s a dinner win in my book.

Easy Mushroom alla Vodka Stovetop Lasagna Recipe

While this easy stovetop lasagna is technically vegetarian, it’s packed with so much savory, umami flavor that even meat lovers won’t miss a thing. In fact, I recently made this recipe for a big family gathering, and my brother-in-law (who usually won’t go near a mushroom) cleaned his plate and went back for seconds! That was the moment I knew I was onto something. Now, it’s become a staple in our family, and I’ve officially been assigned to make it every year.

But if you really want to, you could totally add about 1/2 lb of ground meat. Just brown it in the pan before the mushrooms (or check out our skillet lasagna with meat sauce for another option!) Because seriously, I think this recipe is perfect as is.

If vodka feels like a splurge that doesn’t make sense for your budget, you can skip it. Seriously! The vodka helps bring out the flavor of the tomatoes and adds complexity to the vodka sauce, but it’s not a dealbreaker. A splash of water with a squeeze of lemon juice works well as a substitute, or you could use chicken or vegetable broth for a slightly different but still tasty result.

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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!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American, Italian

Total Cost $9.99 recipe / $2.50 serving

Prep Time 5

Cook Time 35

Total Time 40

Servings servings (1.5 cups per serving)

Calories 679kcal

Author Jennie Alley

Equipment

Large Skillet with a Lid

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

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 ¼ 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!

See how we calculate recipe costs here.

Notes

*You can use equal parts chicken or vegetable broth in place of the vodka. Water with a squeeze of lemon (to add a slight acidity that you’d miss out on by replacing the vodka) will also work.

**If the sauce becomes too thick and the pasta sticks while cooking, add about a 1/2 cup of water.

Nutrition

how to make Stovetop Lasagna step-by-step photos

The ingredients to make a stovetop lasagna.

Gather all of your ingredients.

Diced red onion, sliced mushrooms, garlic, and crushed red pepper in a skillet.

Make the lasagna base: Add 1 Tbsp olive oil to a large skillet over medium heat. Once heated, add 2 cups sliced mushrooms, 1 cup diced red onion, 1 Tbsp minced garlic, and ¼ tsp crushed red pepper to skillet and sauté for 3-4 minutes until soft and fragrant.

Sauteed mushrooms in a skillet with tomato paste.

Now add one 6 oz. can of tomato paste to the skillet and stir well for 1-2 minutes.

A person holding a glass of water over a pan of mushrooms and tomato paste.

Deglaze the pan with ¼ cup vodka. Stir while scraping up any stuck-on bits for flavor until the vodka is absorbed into the vegetable tomato mix.

A pan filled with broken lasagna sheets and creamy being poured into it.

Add the pasta: Slowly stir in 1 cup heavy cream, then add 2 cups water, 8 lasagna noodles (broken up), and 1 tsp of salt. Cover the skillet with a lid and let it simmer, not boil, over low heat for 15-20 minutes. Be sure to stir the pasta occasionally to check for sticking. If the pasta is sticking or the sauce is too thick, add an extra 1/2 cup of water.

Cottage cheese, chopped thawed spinach and seasonings in a bowl.

Make the spinach cheese mixture: Meanwhile, combine 1 cup cottage cheese, ¼ cup chopped frozen spinach (thawed and squeezed), ¼ tsp garlic powder, and ¼ tsp of salt in a bowl.

Cottage cheese mixture added to a stovetop lasagna.

Add the cheese: When the pasta is al dente or done to your desired doneness, top the pasta with dollops of the cottage cheese mixture. Then sprinkle 1 cup shredded mozzarella on top.

Finished mushrooms alla vodka sauce stovetop lasagna.

Cover the skillet with the lid and let the cheese melt for about 1-2 minutes. Let everything cool for 5 minutes before serving. Enjoy!

Overhead view of a plate of mushroom alla vodka sauce stove top lasagna.

Serving Suggestions

When I made this vodka sauce stovetop lasagna for my family, I served it with a simple side salad dressed in a light vinaigrette to cut through the richness and add a nice contrast. I also think roasted broccoli would be a great option. It cooks in the same amount of time as this recipe and is the perfect hands-off side dish. Just toss it with olive oil, salt, and pepper, then roast while the lasagna simmers. And if you want to go all in, some warm garlic bread on the side makes it feel like a real treat!

Storage & Reheating

This recipe is great to make ahead as it reheats like a dream! The sauce remains velvety and luscious even if reheated in the microwave. Let it cool and store it for up to 3-4 days in an airtight container in the fridge. You can also freeze any leftovers you may have. Portion in a freezer-safe container for up to 3 months in the freezer. Let it thaw in the fridge before reheating.

Zucchini Lasagna

$15.47 recipe / $1.54 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post Stovetop Lasagna appeared first on Budget Bytes.

Vegetarian Recipes

Cherry Blondies

Whenever I’m craving something sweet, but I’m sick of the same old same old, I whip up a batch of these fudgy, chewy, fragrant Cherry Blondies! The creamy white chocolate, tart cherries, and crunchy almonds make this recipe stand out. This is not your typical blondie! I don’t use almond extract too often, but pairing its flavor with cherries and white chocolate is just a no-brainer to me. (But a little goes a long way, so use it sparingly!)

Easy Recipe for Cherry Blondies

Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.

For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋

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Cherry Blondies

These easy Cherry Blondies are loaded with white chocolate, almonds, and cherry pie filling for a sweet treat that’s simple to make and hard to resist.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $5.82 recipe / $0.64 serving

Prep Time 10

Cook Time 1

Chill Time 20

Total Time 1 30

Servings slices

Calories 429kcal

Author Jess Rice

Equipment

8×8” Baking Dish
Parchment Paper
3 Mixing Bowls
Sauce Pan
Hand Mixer

Ingredients

1¾ cups all-purpose flour $0.28
½ tsp baking powder $0.02
¼ tsp salt $0.01
1 large egg $0.29
1 tsp vanilla extract $0.47
½ tsp almond extract $0.15
½ cup cherry pie filling $0.73*
1½ sticks salted butter cut into cubes, $1.48
½ cup granulated sugar $0.19
1 cup brown sugar $0.91
¼ cup white chocolate chips $0.42
¼ cup slivered almonds $0.87

Instructions

Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
Combine browned butter with granulated and brown sugar.
Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
Finally, gently mix in the dry flour mixture little by little until a batter forms.
Fold in white chocolate and almond slivers.
Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.

See how we calculate recipe costs here.

Notes

*The ingredients in a can of cherry pie filling are pretty simple, but I have found the Duncan Hines Comstock brand “Simply Cherry” in a can to have fewer ingredients and no added coloring, so if you see it next to the regular cherry pie filling, you may want to spring for that can instead. You could try making these with fresh cherries, which I skipped because I couldn’t find any at my local grocery store, just make sure you pit them first!

Nutrition

how to make Cherry Blondies step-by-step photos

The ingredients to make cherry blondies.

Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.

Flour, baking powder, and salt in a mixing bowl.

Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.

Cherry pie filling, egg, and vanilla extract in a bowl.

Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.

Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.

When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.

Brown and white sugar added to a bowl of browned butter.

Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.

The wet ingredients for cherry blondies added to the creamed butter and sugar.

Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.

Dry ingredients added to the wet ingredients to make cherry blondies.

Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.

Slivered almonds added to the batter for cherry blondies.

Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.

The batter for cherry blondies in a lined baking dish.

Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.

Finished homemade cherry blondies in a baking dish.

Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.

Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!

Overhead view of a baking dish of cherry blondies with one missing.

Tips for Browning Butter

I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.

It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):

Use a light-colored pan if you have one. It makes it easier to see the color change.
Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.

You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.

Line your pan with parchment paper. It makes it way easier to lift the blondies out and slice them cleanly once they’ve cooled.
Let them cool in the pan. As good as they smell fresh out of the oven, I let my blondies cool for at least 20 minutes to help them set up properly. They’ll slice neater, and the texture will be just right.
Check for doneness with a toothpick. You’re looking for a mostly clean toothpick when inserted into your white chocolate cherry blondies. If you hit a cherry or a melty white chocolate chip, it might smear a bit, so try a second spot! Don’t forget, they may still be a little gooey on the inside rather than cakey.

Storage Instructions

Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.