Go Back
To make Creamy Spinach Alfredo Lasagna, you'll need these items: - 9 lasagna noodles - 2 cups fresh spinach, roughly chopped - 2 cups ricotta cheese - 2 cups Alfredo sauce (store-bought or homemade) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 teaspoon nutmeg (optional) - Fresh basil leaves for garnish (optional) You can swap some ingredients if needed. For instance: - Use no-boil lasagna noodles instead of regular ones for easy prep. - Try cottage cheese in place of ricotta for a lighter option. - If you don't have Alfredo sauce, a white sauce works well. - Any cheese can be used if you want different flavors, like gouda or cheddar. Fresh ingredients often taste better but can take more time to prepare. Fresh spinach gives a nice crunch and bright flavor. Store-bought Alfredo sauce saves time and works well too. If you have extra time, making your own sauce can enhance the taste. Use fresh garlic for a stronger flavor. Always check expiration dates on store-bought items to ensure freshness. {{ingredient_image_1}} Start by cooking the lasagna noodles. Boil water in a large pot. Add the noodles and cook them based on the package directions. When they are done, drain them well. Set them aside to cool. This step makes the noodles easy to handle later. Now, let’s make the spinach mix. Heat one tablespoon of olive oil in a large skillet over medium heat. Add two minced garlic cloves and stir for about one minute. Then, toss in the chopped spinach. Cook it until it wilts, which takes about two to three minutes. Season the mix with salt, pepper, and nutmeg if you like. Take it off the heat and let it cool a bit. This is the fun part! Grab a baking dish and spread some Alfredo sauce on the bottom. Lay down three noodles on top. Then, spoon half of the spinach-ricotta mix over them. Sprinkle a third of the mozzarella cheese on top. Repeat this step: add more Alfredo sauce, three more noodles, the rest of the spinach-ricotta mix, and another third of mozzarella. For the final layer, place the last three noodles, then cover them with the remaining Alfredo sauce. Finish by sprinkling the rest of the mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake it for 25 to 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbly. Let your lasagna rest for about 10 minutes before serving. Enjoy! To get that perfect bake, pay attention to your oven. Preheat it to 375°F (190°C) before you start. This helps the cheese melt just right. Cover your dish with foil for the first part of baking. This keeps the cheese from burning. After 25 to 30 minutes, remove the foil. Let the top brown for another 10 to 15 minutes. Trust me, golden cheese makes the dish shine! For the best cheese melt, use fresh mozzarella. It melts beautifully and adds great flavor. When layering, sprinkle it evenly across each layer. This helps with even melting. Grate your Parmesan cheese instead of using pre-grated. Freshly grated cheese melts more smoothly and tastes better. Make sure to add cheese on top right before baking for a nice crust. If you want to save time, cook your noodles a day ahead. Store them in a bit of olive oil to prevent sticking. You can also prepare the spinach-ricotta mix in advance. Just keep it in the fridge until you're ready to layer. Assembling the lasagna can be a fun task, especially with friends or family. This way, you’ll have a delicious meal ready in no time! Pro Tips Layering Matters: Ensure even distribution of the spinach-ricotta mixture and cheese in each layer for a balanced flavor in every bite. Enhance Flavor: Adding a pinch of red pepper flakes to the Alfredo sauce can give your lasagna a subtle kick. Rest Before Serving: Allowing the lasagna to rest for at least 10 minutes before slicing helps it set, making it easier to cut and serve. Storage Tips: This lasagna can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to 3 months. Just reheat before serving! {{image_2}} You can make this lasagna dairy-free. Use cashew cream instead of ricotta cheese. Blend soaked cashews with lemon juice and salt for a smooth texture. Replace Alfredo sauce with a dairy-free version. Many brands offer great options. You might also try a homemade sauce using coconut milk or almond milk. These swaps keep the dish creamy and rich. If you want to add protein, consider cooked chicken or turkey. Shred or dice the meat and mix it with the spinach-ricotta filling. Ground beef or sausage also work well. Cook the meat first, then layer it in between the lasagna noodles. These options make the dish heartier and more filling. Feel free to swap out the spinach for other veggies. Fresh kale is a great choice and adds texture. You could also use mushrooms for an earthy flavor. Zucchini slices or roasted bell peppers can add color and taste. Just ensure to cook these veggies first to reduce excess moisture. Store leftover Creamy Spinach Alfredo Lasagna in an airtight container. Let it cool to room temperature first. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To reheat, you can use the oven or microwave. If you use the oven, preheat to 350°F (175°C). Cover the lasagna with foil to keep it moist. Bake for about 20-25 minutes until hot. If using the microwave, place a slice on a microwave-safe plate. Heat in 30-second bursts until warmed through. To freeze, cut the lasagna into portions. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. It can last for up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight before reheating. Enjoy your lasagna whenever you like! Yes, you can make this lasagna ahead of time. Prepare the layers and assemble it in the dish. Cover it tightly with plastic wrap or foil. You can store it in the fridge for up to two days. When ready to bake, just pop it in the oven. If it's cold from the fridge, it may need a few extra minutes in the oven. Creamy Spinach Alfredo Lasagna pairs well with many side dishes. Here are some tasty options: - A fresh garden salad for crunch - Garlic bread for dipping - Roasted vegetables for extra flavor - A light soup to start the meal These sides balance the richness of the lasagna and add variety to your dinner. Making homemade Alfredo sauce is easy and quick. Here’s a simple recipe: - Ingredients: - 1 cup heavy cream - 1/2 cup butter - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - Salt and pepper to taste - Instructions: 1. In a pan, melt the butter over medium heat. 2. Add minced garlic and sauté for 1 minute. 3. Pour in the heavy cream and bring to a simmer. 4. Gradually whisk in the Parmesan cheese until smooth. 5. Season with salt and pepper to taste. This sauce is creamy and rich, perfect for your lasagna! This blog post covered how to make a tasty Creamy Spinach Alfredo Lasagna. You learned about the ingredients, including fresh choices and substitutes. The step-by-step instructions made cooking easy, while tips helped you achieve the perfect bake. We explored delicious variations, plus storage and reheating methods. In the end, this dish is simple and fun to make. It will impress your family and friends. Enjoy creating your own creamy lasagna masterpiece!

Creamy Spinach Alfredo Lasagna

Indulge in this delicious Creamy Spinach Alfredo Lasagna that's perfect for any occasion! This easy spinach lasagna recipe layers rich homemade Alfredo sauce with fresh spinach, creamy ricotta, and mozzarella cheese, making it an ideal vegetarian Alfredo lasagna. Ready in just an hour, it's a comforting dish everyone will love. Try it tonight and save this creamy masterpiece for later! #SpinachLasagna #VegetarianRecipes #EasyLasagna #AlfredoSauce
Print Recipe Pin Recipe

Ingredients
  

9 lasagna noodles

2 cups fresh spinach, roughly chopped

2 cups ricotta cheese

2 cups Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the lasagna noodles according to package instructions, drain, and set aside.

      In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).

        Add the chopped spinach to the skillet and cook until wilted (about 2-3 minutes). Season with salt, pepper, and nutmeg if using. Remove from heat and allow to cool slightly.

          In a bowl, combine ricotta cheese, half of the Alfredo sauce, and the sautéed spinach mixture. Mix well until combined.

            Assemble the lasagna: In a baking dish, spread a layer of Alfredo sauce on the bottom. Place 3 lasagna noodles on top. Spoon half of the spinach-ricotta mixture over the noodles, then sprinkle with a third of the mozzarella cheese.

              Repeat the layers: Add another layer of Alfredo sauce, followed by 3 more noodles, the remaining spinach-ricotta mixture, and another third of mozzarella. Top with the last 3 noodles and cover with the remaining Alfredo sauce.

                Finish the layers by sprinkling the remaining mozzarella and Parmesan cheese on top.

                  Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

                    Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6