Cooking lasagna – Low budget bytes

The lasagna has always occupied a special place in my heart. But as much as I like a slow and baked version, sometimes I just need a dinner on the table that is fast And affordable. And this cook’s lasagna on vodka goes by mushrooms is one of my favorites. At only $ 2.50 the portion, it is my shortcut to all the rich and layers of a classic lasagna, minus the additional time in the kitchen. Everything cooked in a saucepan directly on the stove, with a velvety vodka sauce, sautéed mushrooms and cooked pasta in the mixture. Fewer dishes and a large flavor? It’s a dinner victory in my book.

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Easy Vodka round lasagna went from mushroom Recipe

Although this easy cook’s lasagna is technically vegetarian, it is filled with tasty tasty and that even meat lovers are not missing. In fact, I recently made this recipe for a large family gathering, and my brother-in-law (which is generally approached by a fungus) cleaned his plate and returned for a few seconds! It was the moment when I knew I was on something. Now, it has become a must in our family, and I was officially assigned to do so every year.

But if you Really You want, you can completely add about 1/2 lb of minced meat. Just brown it in the pan before the mushrooms (or consult our stove lasagna with a meat sauce for another option!) Because seriously, I think this recipe is perfect as it is.

Vodka round lasagna went from mushroom

This vodka cook lasagna goes by mushrooms is a vegetarian paste with a pan that is creamy, comforting and easy to do with simple ingredients!Step -by -step photos can be seen under the recipe card.

• 1 Tablespoon olive oil ($ 0.19)
• 2 cups White mushrooms (Sled, (227 g) $ 1.88)
• 1 cup red onion (dice, (150g) $ 1.07)
• 1 Tablespoon garlic (chopped, $ 0.24)
• ¼ teaspoon crushed red pepper ($ 0.05)
• 1 6 oz can Tomato paste ($ 0.86)
• ¼ cup vodka (2 oz, $ 0.99 *)
• 1 cup thick cream (8 oz, $ 1.68)
• 2 cups water (16 oz $ 0.00)
• 8 lasagna noodles (broken, $ 0.87)
• 1 ¼ teaspoon salt (divided, $ 0.05)
• 1 cup cottage cheese (240g, $ 0.98)
• ¼ cup Chopped frozen spinach (thawed and tight of excess humidity (30 g) $ 0.12)
• ¼ teaspoon garlic powder ($ 0.02)
• 1 cup Mozzarella cheese (shredded, (113g) $ 0.99)

• Gather and prepare the ingredients.

• Heat the olive oil in a large skillet over medium heat. Add the mushrooms, the red onion, the garlic and the red pepper crushed in the pan and brown 3-4 minutes until they are soft.

• Add the tomato paste to the pan, stirring well for 1 to 2 minutes.

• Deglay by adding vodka, stirring until everything is absorbed by the mixture.

• Slowly incorporate the thick cream and add water, pasta and 1 teaspoon of salt in the pan. Cover the pan with a lid and simmer over low heat for 15-20 minutes, periodically stirring pasta to check the collage. **

• While the pasta cooks, mix the cottage cheese, spinach, garlic powder and ¼ tsp. Salt in a bowl.

• When the pasta is al dente or for the desired cooking, garnish with spoonfuls of mixture of cheese and spinach and garnish with grated mozzarella. Cover the pan with a lid to allow the cheese to melt for 1 to 2 minutes.

• Let cool for 5 minutes and dig!

See how we calculate the recipe costs here.

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* You can use Chicken in equal parts Or vegetable broth instead of vodka. Water with a pinch of lemon (To add a slight acidity that you would miss by replacing vodka) will also work.
** If the sauce becomes too thick and pasta sticks during cooking, add on one 1/2 cup of water.

Portion: 1portionCalories: 679kcalCarbohydrates: 60gProtein: 25gFat: 35gSodium: 1443MGFiber: 5g

Read our full nutritional warning here.

How to take photos step by step from the cook lasagna

Gather all your ingredients.

Make the lasagna base: Add 1 tablespoon of olive oil to a large skillet over medium heat. Once heated, add 2 cups of trenched mushrooms, 1 cup of red onion cut into diced, 1 tablespoon of chopped garlic and ¼ teaspoon of red pepper crushed in the pan and sauté for 3-4 minutes until they are soft and scented.

Now add a 6 oz. Tomato paste can in the pan and mix well for 1 to 2 minutes.

Deglaze the pan with ¼ cup of vodka. Stir while scratching the bits stuck for the flavor until vodka is absorbed in the mixture of vegetable tomatoes.

Add the pasta: Slowly incorporate 1 cup of thick cream, then add 2 cups of water, 8 lasagna noodles (broken) and 1 teaspoon of salt. Cover the pan with a lid and let it simmerNot boil, over low heat for 15 to 20 minutes. Make sure to stir the pasta from time to time to check the collage. If the pasta stick or if the sauce is too thick, add 1/2 cup of additional water.

Make the mixture of spinach cheeses: Meanwhile, mix 1 cup of cottage cheese, ¼ cup chopped frozen spinach (thawed and pressed), ¼ teaspoon of garlic powder and ¼ teaspoon of salt in a bowl.

Add the cheese: When the pasta is al dente or made at the desired cooking, garnish the pasta with spoons of the cottage cheese mixture. Then sprinkle 1 cup of grated mozzarella on top.

Cover the pan with the lid and let the cheese melt for about 1 to 2 minutes. Let everything cool for 5 minutes before serving. Appreciate!

Suggestion service

When I made this lasagna of vodka sauce stove for my family, I served it with a simple side salad dressed in a light vinaigrette to cut the richness and add a nice contrast. I also think that roasted broccoli would be an excellent option. At the same time, it cooks that this recipe and is the perfect accompanying dish. Simply throw it with olive oil, salt and pepper, then roast while the lasagna simmers. And if you want to go everything, hot garlic bread on the side gives the impression of being a real treat!

Storage and reheating

This recipe is great to make in advance because it warms up like a dream! The sauce remains velvety and succulent even if it is warmed in the microwave. Let it cool and store it up to 3-4 days in an airtight container in the refrigerator. You can also freeze all the leftovers you may have. Portion in a freezer container up to 3 months in the freezer. Let it thaw in the refrigerator before reheating.