Best 14 Spinach Alfredo Lasagna Recipes

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Indulge in a culinary journey with ourSpinach Alfredo Lasagna, a harmonious blend of flavors and textures that will tantalize your taste buds. This delightful dish features layers of tender lasagna noodles, smothered in a creamy and savory Alfredo sauce, enriched with the vibrant green of fresh spinach. Succulent chicken or flavorful mushrooms add a hearty touch, while a generous sprinkling of Parmesan and mozzarella cheese creates a golden, irresistibly crispy crust. Experience the perfect balance of flavors and textures in every bite.

In addition to the classic Spinach Alfredo Lasagna, this article offers a collection of creative variations to suit diverse preferences. Embark on a culinary adventure with our Pesto Alfredo Lasagna, where the aromatic basil pesto adds a vibrant twist to the creamy Alfredo sauce. For a hearty and comforting option, try our Sausage and Spinach Lasagna, where succulent sausage and tender spinach combine in a flavorful embrace. If you crave a lighter version, our Spinach and Ricotta Lasagna offers a delightful combination of fresh spinach, creamy ricotta cheese, and tangy marinara sauce. And for a vegetarian delight, our Roasted Vegetable Lasagna brings together a medley of roasted vegetables, nestled between layers of tender lasagna noodles and a rich Alfredo sauce.

With step-by-step instructions and helpful tips, this article guides you through the process of creating these delectable lasagna dishes. Discover the art of preparing the perfect Alfredo sauce, layering the lasagna sheets, and achieving that irresistibly golden-brown crust. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide a culinary adventure that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

A different, yet wonderful twist on normal lasagna!

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  • In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  • Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  • Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  • Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA



Chicken, Mushroom and Spinach Alfredo Lasagna image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
  • Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
  • Preheat the oven to 375 degrees F.
  • Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

SAUSAGE SPINACH ALFREDO LASAGNA



Sausage Spinach Alfredo Lasagna image

My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!

Provided by Barb Abbey

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 10

1 pound spicy pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) jar Alfredo sauce
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 egg, lightly beaten
¾ (16 ounce) package no-boil lasagna noodles
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
  • In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
  • In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
  • Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 17.3 g, Cholesterol 97.8 mg, Fat 33.3 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 15.6 g, Sodium 1027.7 mg, Sugar 2 g

GROUND BEEF SPINACH ALFREDO LASAGNA



Ground Beef Spinach Alfredo Lasagna image

With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. -Deborah Bruno, Mira Loma, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1 package (8 ounces) no-cook lasagna noodles
8 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce., In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture., Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese., Cook, covered, on low 4-5 hours or until noodles are tender.

Nutrition Facts : Calories 757 calories, Fat 40g fat (23g saturated fat), Cholesterol 143mg cholesterol, Sodium 1362mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 55g protein.

SPINACH ALFREDO LASAGNA



Spinach Alfredo Lasagna image

This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I'm browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. -Beth Stephas, Eagle Grove, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

12 ounces uncooked lasagna noodles
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups shredded cheddar cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 490 calories, Fat 29g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 828mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!

Provided by Texaspollock

Categories     One Dish Meal

Time 1h30m

Yield 9-12 serving(s)

Number Of Ingredients 13

12 cooked lasagna noodles
1 lb diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars alfredo sauce (reserve 1 cup)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1/2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375.
  • Cook noodles.
  • Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
  • In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
  • Spray a deep 13"X 9" lasagna pan with cooking spray.
  • Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
  • Cover with foil and bake for 1 hour.
  • Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 331.4, Fat 20.9, SaturatedFat 10.4, Cholesterol 124.1, Sodium 749.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2, Protein 30.9

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS



Spinach-Chicken Alfredo Lasagna Roll Ups image

If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

8 lasagna noodles, cooked, tossed with
2 tablespoons oil, to prevent sticking
3 tablespoons butter or 3 tablespoons oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (can use less)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)
2 cups cooked chicken, finely chopped (can use more)
3 cups ricotta cheese
2 cups shredded mozzarella cheese (can use 1-1/2 cups if desired)
1/3 cup grated parmesan cheese
1 teaspoon seasoning salt (or to taste, or use 1/2 teaspoon white salt)
1 small egg, slightly beaten
1 pinch nutmeg (use very small pinch!)
black pepper (to taste)
2 1/2 cups prepared alfredo sauce (see Kittencal's Alfredo Sauce)
1 cup grated mozzarella cheese (or to taste)

Steps:

  • Set oven to 350 degrees F.
  • Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
  • In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
  • Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
  • Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
  • Place the cooked noodles on a wax paper lined flat surface.
  • Evenly divide the ricotta mixute into eight scoops on to a plate.
  • Spread about half of the alfredo sauce into the bottom of the baking dish.
  • Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
  • Roll up starting at the short end.
  • Place seam side down on top of the sauce.
  • Repeat same method with remaining 7 noodles.
  • Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
  • Cover with foil and bake for about 30 minutes or until hot and bubbly.

SLOW-COOKER SPINACH ALFREDO LASAGNA



Slow-Cooker Spinach Alfredo Lasagna image

Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 10

Number Of Ingredients 7

2 boxes (10 oz each) frozen chopped spinach
2 1/2 cups shredded Italian cheese blend (10 oz)
2 jars (15 oz each) Alfredo pasta sauce
12 uncooked lasagna noodles
3 cups chopped cooked chicken
1/2 cup freshly shredded Parmesan cheese (2 oz)
1 medium tomato, diced

Steps:

  • Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
  • Spray 5-quart oval slow cooker with cooking spray.
  • In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
  • In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

Nutrition Facts : Calories 640, Carbohydrate 39 g, Cholesterol 165 mg, Fat 5 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g

ALFREDO MUSHROOM-SPINACH LASAGNA



Alfredo Mushroom-Spinach Lasagna image

Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

salt
olive oil
1/2 lb dried lasagna noodle
1 large garlic clove, minced
2 cups whole milk
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg (I used less, because this seemed like a lot)
3/4 lb cremini mushrooms or 3/4 lb portabella mushroom
3/4 cup freshly grated parmesan cheese
1/2 lb fresh spinach

Steps:

  • Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
  • Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
  • Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
  • Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
  • Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

CHICKEN AND SPINACH ALFREDO LASAGNA



CHICKEN AND SPINACH ALFREDO LASAGNA image

Yield 12 Servings

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water. 2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. 3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper. 4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce. 5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

SLOW-COOKER SPINACH ALFREDO LASAGNA



Slow-Cooker Spinach Alfredo Lasagna image

Sent to me by the Betty Crocker site. A creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.

Provided by Bonnie G 2

Categories     European

Time 4h30m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 7

2 (10 ounce) boxes frozen chopped spinach
2 1/2 cups shredded Italian cheese blend (10 oz)
2 (15 ounce) jars alfredo sauce
12 uncooked lasagna noodles
3 cups chopped cooked chicken
1/2 cup freshly shredded parmesan cheese (2 oz)
1 medium tomatoes, diced

Steps:

  • Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
  • 2 Spray 5-quart oval slow cooker with cooking spray.
  • 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
  • 4 In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
  • 5 Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

Nutrition Facts : Calories 211.9, Fat 5, SaturatedFat 1.7, Cholesterol 35.9, Sodium 152.2, Carbohydrate 23.5, Fiber 2.7, Sugar 1.5, Protein 18.2

CHICKEN SPINACH ALFREDO LASAGNA BY KIMI



Chicken Spinach Alfredo Lasagna by Kimi image

Creating in the kitchen tonight!! Smells great in the kitchen. The combination sounded amazing to me. The taste is great and it is sure to please my hubby!!

Provided by Kimi Gaines

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 11

2 lb chicken thighs, skinless and boneless
1 large bag of fresh spinach
1 clove garlic minced
2 Tbsp evoo
1 small container of crumbled feta cheese
1 jar(s) alfredo sauce
1 c cottage cheese
3 c shredded mozzarella cheese
1/3 c parmesan cheese
12 cooked lasagna noodles
salt & pepper to taste

Steps:

  • 1. In large stock pan cook lasagna noodles.
  • 2. In large fry pan add evoo, minced garlic, and cut up chicken. Saute till done. Add spinach; cook till it has wilted. Add in feta cheese, cottage cheese, Alfredo & some of the Parmesan cheese. Salt & Pepper to taste.
  • 3. In an 8x8 pan spread some of the sauce on the bottom, place 4 noodles over it, add sauce, Parmesan & mozzarella, ending with noodles. On top sprinkle top with Parmesan & rest of cheese. Bake at 350F covered for 45 minutes. Last 15 uncover and let brown. Let rest for 15 minutes.

CHICKEN & SPINACH ALFREDO LASAGNA



Chicken & Spinach Alfredo Lasagna image

I came across this recipe quite a few years ago. It's delicious and creamy. I'm toying with adding some artichoke hearts to try out. I'll update if I do try it. I have since tried using the no-boil lasagna noodles to save prep time. They work out well as long as there is enough liquid for them to soak up. If you use them it...

Provided by Catherine Haury

Categories     Pasta

Time 2h

Number Of Ingredients 14

8 oz lasagna noodles
3 c heavy cream
2 can(s) cream of mushroom soup
1 c grated parmesan cheese
1/4 c butter
1 Tbsp olive oil
1/2 large onion, diced
4 clove garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and pepper, to taste
1 c ricotta cheese
6 oz fresh baby spinach
3 c mozzarella cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  • 2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  • 3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  • 4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  • 5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

SPINACH ALFREDO LASAGNA



Spinach Alfredo Lasagna image

Make and share this Spinach Alfredo Lasagna recipe from Food.com.

Provided by Brenda Nelson

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces cooked lasagna noodles
1 lb pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (17 ounce) jar alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 cups shredded cheddar cheese
1 (15 ounce) carton ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Cook the noodles.
  • In a skillet brown the sausage then drain.
  • Add the spinach, alfredo sauce, salt and pepper.
  • In a bowl, combine the egg and cheddar, ricotta and Parmesan cheeses.
  • In an ungreased 13-in x 9-in x 2-in pan, layer a third of the sausage mixture, noodles and cheese mixture.
  • Repeat layers two times.
  • Sprinkle with mozzarella cheese.
  • Cover and bake at 350 for 45 minutes.
  • Let stand for 15 minutes before cuting.

Tips:

  • Use fresh spinach. Fresh spinach has a more vibrant flavor and color than frozen spinach.
  • If you don't have fresh spinach, you can use frozen spinach. Just be sure to thaw it and squeeze out all of the excess water before using it.
  • Use a good quality Alfredo sauce. The Alfredo sauce is one of the main flavors in this lasagna, so it's important to use a good quality sauce.
  • Don't overcook the lasagna. Lasagna is a delicate dish, so it's important to not overcook it. Otherwise, it will become dry and tough.
  • Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Spinach Alfredo Lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover spinach, and it's also a great dish to make ahead of time. So next time you're looking for a tasty and satisfying meal, give Spinach Alfredo Lasagna a try!

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