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This Italian Sausage Spinach Alfredo Lasagna is a nice change from the traditional red-sauced lasagna. Use sweet, mild, or spicy Italian sausage according to your family’s tastes.
Spinach Alfredo Lasagna
Italian cuisine is on constant rotation in my house, and though it’s always delicious, it’s sometimes good to switch things up. Even the best spaghetti dish becomes a little old-hat after a while if you’re having it a few times a month, you know?!
That’s why I love this Spinach Alfredo Lasagna … Not only is it a combination of two beautiful flavors I adore (spinach + Alfredo sauce), it’s something new and familiar at the same time. That means the picky eaters in your house, if you have any, probably won’t find too much to hate with this dish. It’s just lasagna with a minor but oh-so-amazing twist.
One of the great things about this recipe is you can use sweet, mild, or spicy Italian sausage according to your family’s tastes – they all work and are equally delicious! Interested? I knew you would be! Here’s the recipe …
Recipe for Spinach Alfredo Lasagna
Here is everything I used to make this Italian Sausage Spinach Alfredo Lasagna Recipe:
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- lasagna noodles
- Italian sausage
- frozen chopped spinach
- Alfredo sauce
- large egg
- Cheddar cheese
- ricotta cheese
- Parmesan cheese
- Mozzarella cheese
How to make Spinach Alfredo Lasagna
- Preheat oven to 350° F. Spray a 13x9x2 inch baking dish with cooking spray and set aside.
- Cook noodles according to package directions. Drain. Set aside.
- Meanwhile, cook and crumble sausage in a skillet over medium-high heat until browned and cooked through. Drain sausage. Add spinach and Alfredo sauce.
- In a bowl, combine the egg, cheddar, ricotta, and parmesan cheeses; mix well.
- Layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
- Cover and bake for 45 minutes.
- Uncover and bake an additional 10 minutes.
- Let stand 10-15 minutes before cutting. Serve hot.
Spinach Alfredo Lasagna: Questions & Answers
If you have questions about making spinach lasagna with Alfredo sauce, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- Are there certain sides you suggest with this recipe?
I like to serve this up with garlic bread! I have a great recipe for it here. Salads also pair well if you want something a little lighter … and good thing I have an Italian salad recipe on the blog, too!
- Do you have to use Italian sausage? Is another protein alright?
Chicken also tastes great in this recipe, as does ground turkey. But, honestly … for that authentic Italian flavor, you’ll want to use Italian sausage. It’s just too good.
- Can you use homemade Alfredo sauce?
Absolutely, if you want to take the time to make it! I have a recipe for homemade Alfredo sauce if you want to try it.
- What kind of lasagna noodles should I use?
My recipe assumes you’re using the uncooked kind. But you can easily skip that step by using noodles that are labeled as “oven-ready” (they’re pre-cooked, basically). If you’re wondering which is better, I don’t think you’ll taste a difference! Whichever you can find is fine!
- Can you freeze baked lasagna?
Yes! It should stay in the freezer for about four months. Just use an aluminum tin and cover it with foil, and reheat when you’re ready.
- What about unbaked lasagna? Can you freeze that?
Yes indeed!! Same as above, but just be aware you may need a bit more time in the oven with it.
How did you like this spinach lasagna with Alfredo sauce?
It’s something different than the old marinara-style lasagna, but totally delish, in my opinion! Comment down below with your Alfredo lasagna experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’d be happy to help!
Check out more Italian recipes on Love Bakes Good Cakes!
Italian’s the one cuisine almost everyone enjoys, right?! So if you’re craving more … here you go!
- Spinach Ricotta Manicotti
- Italian Pork Chop Sheet Pan Dinner
- Gnocchi with Pesto Cream
- Italian Tortellini Soup
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Italian Sausage Spinach Alfredo Lasagna
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Equipment
Ingredients
- 12 - 16 oz. lasagna noodles, you may not need them all
- 1 lb. Italian sausage
- 1 package frozen chopped spinach, thawed and drained well, 10 oz.
- 1 jar Alfredo sauce, 16 oz.
- 1 egg, beaten
- 2 cups Cheddar cheese, shredded, 8 oz.
- 1 container Ricotta cheese, 15 oz.
- ½ cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded, 4 oz.
Instructions
- Preheat oven to 350° F. Spray a 13x9x2-in. baking dish with cooking spray and set aside.
- Cook noodles according to package directions. Drain. Set aside.
- Meanwhile, cook and crumble sausage in a skillet over medium-high heat until browned and cooked through. Drain sausage; add spinach and Alfredo sauce.
- In a bowl, combine the egg, Cheddar, Ricotta, and Parmesan cheeses; mix well.
- Layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with Mozzarella cheese.
- Cover and bake for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10-15 minutes before cutting.
- Serve hot.
Notes
- Use sweet, mild, or spicy Italian sausage according to your family’s tastes – they all work and are equally delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 2, 2012. Updated on July 6, 2020.
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Spinach Alfredo is one of my favorite combos too! This sounds great!! Thanks for sharing it at Mom's Test Meal Mondays! 🙂
This looks so good. Thanks for sharing on Southern Sundays.
Recently, I've started really liking sausage as long as it was Italian – my whole family loves spinach. I can't wait to try this one!
Thank you for sharing it on Tasty Thursday too!
This looks and sounds soooo good! Thanks for sharing this week at One Creative Weekend!
Wow, this looks delish! I love that it uses alfredo instead of marinara. Sometimes we need a change around here from the same old, same old. Thanks for sharing 🙂