Creamy Spinach Alfredo Lasagna
If you’re craving a luscious, comforting dish that combines rich, creamy sauce with fresh greens and layers of cheesy goodness, Creamy Spinach Alfredo Lasagna is your new go-to meal. This recipe brings together the best of Italian classic lasagna and the decadent flavors of spinach-infused Alfredo sauce. Whether it’s a cozy family dinner or a special weekend treat, this dish promises to satisfy your taste buds with every bite.
Reasons to Love Creamy Spinach Alfredo Lasagna
There’s something magical about this lasagna that sets it apart from the usual tomato-based varieties. First, the creamy Alfredo sauce delivers a smooth, indulgent texture that beautifully coats each layer of noodles and spinach. Unlike traditional lasagna, this version shines with a bright, fresh flavor thanks to the generous amount of fresh spinach, adding not only nutrients but also a lovely earthiness.
It’s also incredibly versatile and approachable. You don’t need a pantry full of exotic ingredients—just a handful of basics and fresh spinach to create a dish that looks gourmet but feels homey. The balance of ricotta, Parmesan, and mozzarella means every bite is cheesy but not overpowering, creating a perfect harmony of flavors. Plus, it makes fantastic leftovers, so you can enjoy it again with minimal effort.
Ingredient Breakdown
- 9 lasagna noodles: The perfect number to create three layers of hearty, tender pasta that hold all the creamy goodness together.
- 1 tablespoon olive oil: Used for sautéing the onion and garlic, infusing a subtle fruity flavor.
- 1 small onion, chopped: Adds a mild sweetness and depth of flavor when sautéed.
- 2 cloves garlic, minced: Essential for that aromatic punch that complements the creamy sauce.
- 1 pound fresh spinach, washed and chopped: The star veggie that brightens the dish with freshness and vibrant green color.
- 2 cups ricotta cheese: Provides a creamy, slightly tangy layer that melts beautifully into the lasagna.
- 1 cup grated Parmesan cheese: Adds a sharp, nutty flavor that enhances the Alfredo sauce and cheese blend.
- 2 cups shredded mozzarella cheese: The gooey, melty cheese that gives the dish its irresistible cheesy pull.
- 2 cups heavy cream: The base of the Alfredo sauce, creating that silky, rich texture.
- 1 teaspoon Italian seasoning: A blend of herbs like oregano, basil, and thyme to season and brighten the sauce.
- Salt and pepper to taste: To bring all the flavors into perfect balance.
Tools & Equipment Needed
- Large pot: To boil the lasagna noodles until al dente.
- Large skillet: For sautéing onion, garlic, and spinach.
- Mixing bowls: To combine cheeses and seasonings.
- 9×13-inch baking dish: Ideal size for layering and baking the lasagna.
- Whisk: To prepare the Alfredo sauce, ensuring it’s smooth and lump-free.
- Spatula or wooden spoon: For stirring and layering ingredients.
Creamy Spinach Alfredo Lasagna: Step-by-Step Guide
Step 1: Prepare the Noodles
Start by bringing a large pot of salted water to a boil. Carefully add the 9 lasagna noodles and cook according to package directions until al dente—usually about 8 to 10 minutes. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
Step 2: Sauté the Aromatics and Spinach
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped spinach in batches, stirring until wilted and any excess moisture evaporates. Remove from heat and set aside.
Step 3: Make the Alfredo Sauce
In a medium saucepan, pour in the 2 cups of heavy cream and warm over medium heat. Whisk in the Italian seasoning, salt, and pepper. Slowly add the grated Parmesan cheese, whisking continuously until the sauce thickens and becomes smooth. Remove from heat once it reaches a creamy consistency.
Step 4: Mix the Ricotta Filling
In a mixing bowl, combine the ricotta cheese with half of the sautéed spinach mixture. Season with a pinch of salt and pepper, stirring gently to blend.
Step 5: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of your baking dish. Lay down three lasagna noodles side by side. Spread half of the ricotta-spinach mixture over the noodles, followed by a generous layer of Alfredo sauce. Sprinkle a third of the shredded mozzarella cheese on top.
Add another layer of three noodles, then the remaining ricotta-spinach mixture, more Alfredo sauce, and another third of mozzarella. Finish with the last three noodles, the remaining Alfredo sauce, sautéed spinach (reserved), and the final third of mozzarella cheese.
Step 6: Bake to Perfection
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing to allow the layers to set beautifully.
Texture-Safe Substitutions
- Heavy cream: Use full-fat coconut milk or a blend of milk and cream cheese for a lighter but still creamy sauce.
- Ricotta cheese: Substitute with cottage cheese blended until smooth for a similar texture.
- Mozzarella cheese: Try provolone or a mild cheddar for a different flavor profile.
- Fresh spinach: Frozen spinach (thawed and drained) works well if fresh isn’t available.
Errors to Dodge
- Don’t overcook the lasagna noodles; they should be al dente to avoid mushy layers.
- Avoid adding too much liquid to the spinach—excess moisture can make the lasagna watery.
- Be sure to whisk the Alfredo sauce continuously to prevent lumps and burning.
- Let the lasagna rest after baking; cutting it too soon causes it to fall apart.
- Don’t skip seasoning the ricotta and spinach mixture—it needs salt and pepper to shine.
Storage Pro Tips
Leftover Creamy Spinach Alfredo Lasagna stores beautifully in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven at 350°F until heated through to maintain the creamy texture. Avoid microwaving as it can cause the sauce to separate.
Your Top Questions
Can I prepare Creamy Spinach Alfredo Lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge. When ready, simply bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Is it possible to make this recipe vegetarian-friendly?
This recipe is already vegetarian, focusing on fresh spinach and cheese without any meat. For added protein, consider pairing it with dishes like Spinach Artichoke Chicken Stuffed Shells on the side.
Can I use no-boil noodles to save time?
Yes, no-boil noodles work well here. Just be sure to add a bit more sauce to keep the noodles hydrated during baking. Cover the dish tightly to trap steam and help cook the noodles evenly.
What can I serve alongside this creamy lasagna?
To balance the richness of the dish, serve it with a crisp salad or some crunchy bread. This Easy Garlic Bread is a fantastic pairing and complements the creamy sauce perfectly.
More from the Kitchen
- Spinach Artichoke Chicken Stuffed Shells – Another creamy, spinach-packed pasta dish that’s sure to delight.
- Tuscan Spinach Artichoke Chicken Bake – A hearty, cheesy casserole with Mediterranean flavors.
- Easy Garlic Bread – The perfect crispy, buttery side to any Italian meal.
Wrap-Up
Creating Creamy Spinach Alfredo Lasagna is a rewarding experience that brings a rich, comforting meal to your table with minimal fuss. The layers of tender noodles, fresh spinach, and cheesy Alfredo sauce meld together into a luscious dish that everyone will love. Whether you’re cooking for family, friends, or simply yourself, this lasagna is a delicious way to enjoy spinach in a creamy, cheesy format. Don’t hesitate to experiment with variations or try pairing it with some of the suggested sides for a full Italian-inspired feast. Happy cooking!
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Creamy Spinach Alfredo Lasagna
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Carefully add the 9 lasagna noodles and cook according to package directions until al dente—usually about 8 to 10 minutes. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped spinach in batches, stirring until wilted and any excess moisture evaporates. Remove from heat and set aside.
- In a medium saucepan, pour in the 2 cups of heavy cream and warm over medium heat. Whisk in the Italian seasoning, salt, and pepper. Slowly add the grated Parmesan cheese, whisking continuously until the sauce thickens and becomes smooth. Remove from heat once it reaches a creamy consistency.
- In a mixing bowl, combine the ricotta cheese with half of the sautéed spinach mixture. Season with a pinch of salt and pepper, stirring gently to blend.
- Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of your baking dish. Lay down three lasagna noodles side by side. Spread half of the ricotta-spinach mixture over the noodles, followed by a generous layer of Alfredo sauce. Sprinkle a third of the shredded mozzarella cheese on top.
- Add another layer of three noodles, then the remaining ricotta-spinach mixture, more Alfredo sauce, and another third of mozzarella. Finish with the last three noodles, the remaining Alfredo sauce, sautéed spinach (reserved), and the final third of mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing to allow the layers to set beautifully.
Notes
- Use no-boil noodles to save time, but add extra sauce to keep them moist.
- Substitute heavy cream with full-fat coconut milk or milk and cream cheese blend for a lighter sauce.
- Freeze leftovers in airtight containers for up to 3 months and reheat in the oven for best texture.
- Don’t overcook noodles to prevent mushy layers.
- Season the ricotta-spinach mixture well with salt and pepper to enhance flavor.
