Spinach Alfredo Lasagna
Indulge in the creamy comfort of Spinach Alfredo Lasagna, a decadent twist on the classic Italian dish that's perfect for vegetarians or anyone craving rich, cheesy layers. This luscious lasagna features tender lasagna noodles layered with a velvety blend of ricotta, sautéed spinach, and Italian seasoning, all smothered in a luxurious Alfredo sauce. Topped with gooey mozzarella and a golden Parmesan crust, every bite is a symphony of creamy, cheesy perfection. With just 20 minutes of prep time and hearty servings for eight, this dish is ideal for feeding a crowd or enjoying leftovers. Whether it's a cozy family dinner or an impressive dish for guests, this spinach Alfredo lasagna is bound to be a new favorite.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 16 oz Spinach (frozen, thawed, and drained)
- 24 oz Alfredo sauce
- 15 oz Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Mix in the thawed and drained spinach, cooking for another 2-3 minutes. Remove from heat.
In a medium bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, sautéed spinach, salt, pepper, and Italian seasoning. Stir until well blended.
Spread 1/2 cup of Alfredo sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Arrange 3-4 lasagna noodles on top of the sauce, slightly overlapping them.
Spread 1/3 of the ricotta-spinach mixture over the noodles and top with 1/3 of the remaining Alfredo sauce. Then sprinkle 1/3 of the remaining shredded mozzarella over the sauce.
Repeat the layering process (noodles, ricotta-spinach mixture, Alfredo sauce, mozzarella) twice more, finishing with a layer of remaining mozzarella and the remaining grated Parmesan on top.
Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes, or until the cheese on top is melted, bubbly, and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 12304 mg | 535% | |
| Total Carbohydrate | 605.6 g | 220% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 38.4 g | ||
| Protein | 326.2 g | 652% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 7326 mg | 564% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 4545 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
