Spinach Alfredo Lasagna Recipe
- 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spinach Alfredo Lasagna(14)
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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.
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