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January 28, 2009

Spinach Alfredo Lasagna

Spinach Alfredo Lasagna

I actually made this dish over the Thanksgiving holiday weekend when Jamison's family was here. I normally make a gluten free lasagna with meat for the guys (or more aptly Jamison who only wants sauce, meat, cheese and noodles in his lasagna) and a vegetable variation for the girls or for anyone other that Jamison who is interested. Jamison's mom has developed an intolerance to tomato sauce so this let me be able to experiment with other options...And you know how I love to experiment!! ;oP

I often see recipes that call for spinach in lasagna and I have to admit I wasn't all that thrilled with the idea. I usually don't pair spinach and tomato sauce. I don't know why, but I'm just not that big of a fan of the combo. But it did make me start thinking it might be interesting to make a lasagna using an Alfredo sauce in place of the tomato sauce and I really liked the result. If you're a fan of spinach and Alfredo then this is the lasagna for you!

What You'll Need:
1 large package of frozen spinach, thawed and drained
1 bottle of your favorite Alfredo sauce (Note: I have yet to experiment with making my own. I plan to, but just never seem to get around to it. Just look for a good bottled version, but be careful...Some of them have high fructose corn syrup in them! Why??? Alfredo isn't supposed to be sweet!)
Uncooked lasagna noodles (Note: I like these because they are the perfect length for an 8 X 8 inch dish without having to break them! But any lasagna noodles will work.)
Mozzarella, shredded
Parmesan, shredded

Preheat oven to 375 F.

So basically you're just doing you basic lasagna layering operation....

First spray or coat an 8 X 8 inch dish with non-stick spray or olive oil. Next add a layer of lasagna noodles. (Note: There is no need to cook them beforehand. They will cook as the lasagna does! The only time that I actually cook lasagna noodles is when the dish isn't going to be baked immediately. Any type of lasagna noodle will cook while baking, the box doesn't even have to say that they are "oven ready"!) Top with a thin layer of Alfredo sauce. Place a thin layer of spinach on top of the Alfredo and sprinkle with mozzarella and Parmesan. Repeat process until you run out of sauce/spinach or you reach the top of your baking dish. (Note: On the very top layer you just want mozzarella and Parmesan. Omit the spinach and Alfredo sauce.)

Spinach Alfredo Lasagna

Cover your dish with a lid or foil and bake for 30 minutes or until noodles stick done. Remove cover for the last 5-10 minutes to let it brown slightly. Take the dish out of the oven and let sit for 5 minutes before serving.

Notes: It's nearly impossible to get a decent picture of lasagna, but trust me this is delicious! You could also add in cooked onions and/or mushrooms along with the spinach if you liked. A layer of ricotta would be great too. I would add it directly to the noodles before the Alfredo layer.

Posted by Dianne at January 28, 2009 9:53 AM

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That looks really good. I like the idea of adding mushroom, too.

Posted by: Di at January 28, 2009 11:44 AM

Next time I make it I think I'm going to use mushrooms and onions. Jamison's mom isn't a fan so I left them out, but I think it would be a nice addition.

Posted by: Dianne at January 28, 2009 1:20 PM

I love the combo of spinach and mushrooms together. That's what I started doing in my veggie version of lasagna -- something about that combination tastes "meaty" to me. I've also done spinach and mushrooms in my chicken lasagna -- again -- makes you not miss the red meat so much.


Posted by: katherine at January 28, 2009 1:31 PM

I stopped in to say hi! This lasagna looks fabulous! I love the spinach and alfredo sauce twist!

Posted by: Blond Duck at January 28, 2009 1:42 PM

Mushrooms are a great beef substitute. I make tacos with them and even Sloppy Joes!

I like spinach and Alfredo together...The definitely make a nice compliment!

Posted by: Dianne at January 28, 2009 2:46 PM

Oh yum! I bet this was incredible! What great flavor combination.

Posted by: Amber at January 29, 2009 9:41 AM

Great flavor combination, spinach, alfredo, pasta, LOVE the idea. Bookmarking!!

Posted by: Donna at January 29, 2009 4:06 PM

I think I'm going to have to pick up some alfredo and make this again! I haven't had it since I made it in November and just talking about it is making me want it again! :o)

Posted by: Dianne at January 29, 2009 8:05 PM

seasoned ground chicken and a little roasted red pepper would be delish in this! Hmmm I think I'll make it, Thank You.

Posted by: Sharon at January 31, 2009 7:39 AM

I made this and it was great! I did add sun-dried tomatoes and roasted red peppers..yum!

Posted by: Et'Chane at December 28, 2009 7:54 PM

That sounds fabulous! Glad you enjoyed it.

Posted by: Dianne at January 5, 2010 3:20 PM

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