- 12 ounces uncooked lasagna noodles
- 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spinach Alfredo Lasagna
"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."
"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."
"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."
"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!"
"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!"
"SO yummy! I try to reduce fat with low-fat ingredients when possible (turkey sausage, low-fat cheese, etc.)."
"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."
"not sure my family thot it better than my regular beef lasagna, but i loved it !"
"So delicious, my family loves it."
"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!"