Spinach Tomato Alfredo Lasagna
Indulge in the ultimate comfort food with this Spinach Tomato Alfredo Lasagna, a creamy, cheesy twist on the classic Italian favorite that’s perfect for family dinners or special occasions. This vegetarian lasagna combines layers of tender lasagna noodles, a rich ricotta and spinach filling, fresh Roma tomato slices, and luscious Alfredo sauce, all topped with a golden, bubbly blend of mozzarella and Parmesan cheese. With its vibrant flavor profile enhanced by aromatic garlic powder and dried basil, this recipe is as satisfying as it is easy to make. Ready in just over an hour and serving up to eight, it’s ideal for weeknight meals or entertaining guests. Serve with a crisp green salad and garlic bread for a complete, irresistible meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Lasagna noodles (uncooked)
- 10 ounces Frozen spinach (thawed and drained)
- 4 pieces Roma tomatoes (sliced thinly)
- 15 ounces Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried basil
- 24 ounces Alfredo sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface to prevent sticking.
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, spinach, garlic powder, dried basil, salt, and black pepper. Mix until well combined.
Lightly grease a 9x13-inch baking dish with olive oil.
Spread a thin layer of Alfredo sauce (about 1/2 cup) on the bottom of the baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping if necessary.
Spread one-third of the ricotta-spinach mixture evenly over the noodles.
Arrange a layer of sliced tomatoes over the ricotta-spinach mixture.
Drizzle about 3/4 cup of Alfredo sauce over the tomatoes.
Repeat the layers (noodles, ricotta-spinach mixture, tomatoes, Alfredo sauce) two more times, ending with a layer of noodles.
Pour the remaining Alfredo sauce over the top layer of noodles, spreading evenly to cover the entire surface.
Sprinkle the remaining mozzarella cheese (2 cups) and Parmesan cheese (1/2 cup) over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 13344 mg | 580% | |
| Total Carbohydrate | 614.6 g | 223% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 37.4 g | ||
| Protein | 315.0 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7115 mg | 547% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4251 mg | 90% | |
*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.
