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Slice of spinach alfredo lasagna on a white plate, garnished with parsley, showcasing layers of cheese and vegetables

Spinach Alfredo Lasagna

This spinach alfredo lasagna is a nutritious and creamy comfort dish that brings the best of Italian flavors to your table. Packed with protein, fiber, and vibrant veggies, it’s an easy spinach lasagna recipe that can be adapted for various dietary needs. Enjoy layers of wholesome ingredients for a healthy spinach alfredo lasagna that the whole family will love!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
Cuisine Italian-inspired
Servings 8 servings
Calories 262 kcal

Ingredients
  

  • Nonstick cooking spray
  • 1 egg lightly beaten
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 4 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) jar light Alfredo sauce
  • 1/2 cup fat-free milk
  • 6 whole-grain lasagna noodles
  • 2 cups shredded carrots
  • 2 cups sliced fresh mushrooms
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese

Instructions
 

  • Preheat your oven to 350°F and lightly coat a 2-quart rectangular baking dish with nonstick cooking spray.
  • In a medium-sized bowl, combine the egg, ricotta cheese, thawed spinach, minced garlic, and black pepper until well blended.
  • In another bowl, whisk together the light Alfredo sauce and milk to create a smoother sauce.
  • Spread about 1/2 cup of the Alfredo mixture evenly across the bottom of the prepared baking dish.
  • Layer 3 uncooked lasagna noodles on top, making sure they don’t overlap.
  • Spread half of the ricotta-spinach mixture over the noodles and cover with half of the shredded carrots and half of the mushrooms.
  • Repeat the layers with 3 more lasagna noodles, the remaining ricotta-spinach mixture, and the rest of the carrots and mushrooms.
  • Pour the remaining Alfredo sauce mixture over the top, ensuring everything is well coated. Sprinkle with mozzarella and Parmesan cheeses.
  • Lightly coat a piece of foil with nonstick spray and cover the lasagna with the foil, sprayed side down.
  • Bake for 60-70 minutes, then uncover and bake for another 15-20 minutes or until the top is golden brown and bubbly.
  • Let the lasagna stand for 20 minutes before slicing to serve.

Notes

Optional recipe notes or tips.