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Spinach Alfredo Lasagna

 Spinach Alfredo Lasagna
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
8-10 ServingsPrep: 20 min. Bake: 45 min. + standing

Ingredients

  • 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

Directions

  • Soak the noodles in hot water for 15 minutes.
  • 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.
  • 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.
  • Cover and bake at 350° for 45 minutes. Let stand for 15 minutes
  • before cutting. Yield: 8-10 servings.

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Spinach Alfredo Lasagna (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.