Spinach Alfredo Lasagna Recipe
Spinach Alfredo Lasagna Recipe photo by Taste of Home

Spinach Alfredo Lasagna Recipe

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4.5 16 19
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This hearty dish relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas.—Beth Stephas, Eagle Grove, Iowa
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 8-10 servings


  • 12 ounces uncooked lasagna noodles
  • 1 pound bulk pork sausage
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (15 ounces) Alfredo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded mozzarella cheese

Nutritional Facts

1 serving (1 piece) equals 490 calories, 29 g fat (17 g saturated fat), 104 mg cholesterol, 828 mg sodium, 34 g carbohydrate, 2 g fiber, 25 g protein.


  1. Soak the noodles in hot water for 15 minutes.
  2. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper.
  3. In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13-in. x 9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
  4. Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting. Yield: 8-10 servings.
Originally published as Spinach Alfredo Lasagna in Quick Cooking March/April 1999, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Sep. 4, 2014

"Like the other reviews, my family loves this recipe (I've been making it for years). I've prepared this recipe as is and like it, but by switching it up with a bag of fresh spinach and a grated carrot in lieu of the frozen spinach really makes this a stand out lasagna. Once the sausage is browned, I lay the grated carrot and spinach on top of the sausage, cover with a lid and let it wilt for about 5-10 minutes. I then add the S&P and alfredo sauce, and mix. This is one of those recipes that is wonderful right from the oven, but is even better the next day as leftovers. I always get a recipe request when I take this dish to a family or church event. A great way to get spinach and carrots in your "non-veg" eaters too."

Reviewed May. 12, 2014

"My family loved this recipe. I did change it slightly though; I used 1-1/2 lb. sweet Italian sausage, 2 packages of drained spinach and 2 jars of Prego Alfredo sauce. I had some roasted tomatoes that I'd made and added some of those to the meat mixture. This wasn't that difficult to put together and it would also work well as a half recipe for smaller groups. My husband raved about this recipe and told me not to lose it! Definitely will make it again."

Reviewed Mar. 8, 2014

"This tastes just fine. BUT considering the prep I would stick with my traditional lasagna for all the work that went into it. I think it had a flavor more like a quick fix dinner."

Reviewed Aug. 21, 2013

"This is one of my favorite lasagnas to make! It is FABULOUS! I use hot sausage and Classico Alfredo sauce ... soooooooo yummmy!!!!! This is comfort food at its best!"

Reviewed Aug. 4, 2013

"I made this for my picky family. I used spicey sausage. I made half with the alfredo sauce/spinach and half sausage/marinara sauce. It was delicious and having two choices in one dish was great for picky eaters!"

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