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Spinach Alfredo Lasagna Recipe

Spinach Alfredo Lasagna Recipe

This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I’m browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. —Beth Stephas, Eagle Grove, Iowa
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing YIELD: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


  • 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.

Nutritional Facts

1 piece: 490 calories, 29g fat (17g saturated fat), 104mg cholesterol, 828mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 25g protein.

Reviews for Spinach Alfredo Lasagna

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tkuehl User ID: 931784 68770
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."

chargord User ID: 377953 19852
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."

laurajeanhunter User ID: 5546837 51175
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."

bootsiegirl User ID: 4501495 49305
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!"

saf_fron User ID: 7359177 52519
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!"

tahoeblue08 User ID: 6998574 49303
Reviewed Nov. 29, 2012

"SO yummy! I try to reduce fat with low-fat ingredients when possible (turkey sausage, low-fat cheese, etc.)."

acooley1 User ID: 62623 19850
Reviewed Oct. 4, 2012

"Deliciously cheesy, rich, and hearty. This was a favorite by all who tried it. I will definitely make it again, although I'll make it in two 8x8 dishes since there are only two of us and this make enough to feed an army."

MY REVIEW User ID: 4441258 25145
Reviewed Sep. 9, 2012

"not sure my family thot it better than my regular beef lasagna, but i loved it !"

halfback User ID: 6204855 71441
Reviewed Mar. 1, 2012

"So delicious, my family loves it."

mricha14 User ID: 5346955 32199
Reviewed Jan. 23, 2012

"My favorite lasagna recipe - I have been making this for years. It freezes great so make two smaller pans and freeze one for later. I make mine with turkey sausage (to keep the calories down) and cottage cheese (because I don't like ricotta). Seriously you will love this!"

tmbirch User ID: 1477630 28468
Reviewed Dec. 4, 2011

"I have made this lasagna many times & my family loves it every time!"

tkitty57 User ID: 6058890 52515
Reviewed Jun. 25, 2011

"I have"nt actually tried this recipe butit sounds wonderful making it tomorrow but instead of sausage I am using ground turkey"

UWmom User ID: 4540638 28467
Reviewed Jan. 27, 2011

"I added another jar of sauce on top before I baked it. It just seemed like it needed more liquid. Everyone loved it.. rave reviews on the taste!"

PennyLund User ID: 1647087 85541
Reviewed Oct. 9, 2010

"I've made this many times- an absolute family favorite. I add more spinach as we all like it. Definitely a 5 star recipe in our book! One daughter likes it better than traditional lasgna."

sunflwerchick User ID: 4096152 203006
Reviewed Jul. 12, 2010

"I used chicken instead of sausage, but followed the rest of the recipe and it turned out really good. Nice change from the red sauce lasagna."

kabels User ID: 2507568 19847
Reviewed Dec. 15, 2008 Edited Sep. 30, 2011

"I have made this lasagna for many years and everyone always loves it! It's a great change from a typical tomato-based lasagna."

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Wine Pairings

Full-Bodied White Wine

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