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.

Stir in heavy cream and water.

Add the broken lasagna noodles to the skillet, ensuring they are mostly submerged.

Cover the skillet and simmer for 15-20 minutes, or until the noodles are tender, stirring occasionally.

Uncover and stir until sauce thickens to desired consistency. Serve immediately.