Alfredo Lasagna
A creamy, cheesy lasagna layered with homemade Alfredo sauce, ricotta, mozzarella, and spinach, perfect for gatherings or cozy family dinners.
Ingredients
Pasta and Sauce
- 12 sheets Lasagna Noodles Choose regular or no-boil based on your preference.
- 1 cup Alfredo Sauce Homemade or store-bought.
Cheeses
- 1 cup Ricotta Cheese Substitute with cottage cheese for a lighter option.
- 2 cups Mozzarella Cheese, shredded For that stretchy, gooey deliciousness.
- 1 cup Parmesan Cheese, grated Use nutritional yeast for a vegan alternative.
Vegetables
- 2 cups Spinach Fresh or thawed frozen.
- 2 cloves Garlic, minced For an aromatic base.
Seasonings
- Salt and Pepper To taste; essential for enhancing all flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If making homemade Alfredo sauce, melt 1/2 cup of butter in a saucepan over medium heat, add minced garlic and sauté until fragrant, whisk in 1 cup of heavy cream, followed by 1 cup of grated Parmesan cheese. Stir until smooth, and season with salt and pepper. Set aside.
- In a bowl, combine the ricotta cheese, half of the mozzarella, spinach, and a sprinkle of salt and pepper.
Assembly
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
- Place a layer of lasagna noodles on top, followed by half of the ricotta mix, a layer of Alfredo sauce, and a handful of mozzarella.
- Repeat this layering process, finishing with noodles and the remaining Alfredo sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
Baking
- Cover the dish with foil and place it in the preheated oven for 30 minutes.
- Remove the foil in the last 15 minutes to let that cheese get golden and bubbly.
- Once baked, let it sit for 10 minutes before slicing.
Notes
Consider adding cooked chicken or sautéed veggies for added flavor. Allowing the lasagna to rest helps the layers set, making serving cleaner.