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Spinach Alfredo Lasagna

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
  • Makes
    10 servings

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 large egg
  • 2 cups shredded cheddar cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup 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 13x9-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.
Nutrition Facts
1 piece: 490 calories, 29g fat (17g saturated fat), 104mg cholesterol, 828mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 25g protein.

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