Lasagna with Alfredo Sauce Recipe (1.5-Hr) – Creamy & Comforting
A rich, garlicky white sauce swaps in for the usual red tomato sauce here, layered with mozzarella, ricotta, and sautéed mushrooms and spinach. It’s a comforting, creamy take on lasagna that bakes up just as tall and satisfying as the classic version. Building the alfredo from scratch instead of using a jarred sauce keeps the flavor fresh and not overly heavy.
Ingredients
- 12 lasagna noodles
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan, divided
- Salt and pepper, to taste
- 8 oz sliced mushrooms
- 4 cups fresh spinach
- 15 oz ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella, divided
- 2 cups cooked, shredded chicken (optional)
Instructions
- Cook the lasagna noodles according to package directions until just al dente. Drain and lay flat to prevent sticking.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute, until fragrant.
- Whisk in the flour and cook for 1 to 2 minutes. Gradually whisk in the milk and cream, and simmer, stirring, until thickened, 5 to 6 minutes.
- Remove from heat and stir in 1 cup of the Parmesan. Season with salt and pepper. This is your alfredo sauce.
- In a separate skillet, sauté the mushrooms until browned, about 6 minutes, then add the spinach and cook just until wilted. Set aside.
- In a bowl, mix the ricotta, egg, and remaining 1/2 cup Parmesan together.
- Preheat the oven to 375°F (190°C). Spread a thin layer of alfredo sauce in a 9×13-inch baking dish. Layer noodles, ricotta mixture, mushroom-spinach mixture, shredded chicken if using, mozzarella, and more alfredo sauce. Repeat layers, ending with a generous layer of alfredo sauce and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until bubbly and golden on top.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
Why This Lasagna with Alfredo Sauce Works
Building the alfredo sauce from a real roux instead of using a jarred sauce gives you a thicker, more stable base that holds up through baking without breaking or turning greasy. Sautéing the mushrooms separately first drives off their moisture and concentrates their flavor, so they don’t release excess water into the layers during baking. Resting the lasagna after baking lets the layers set, which is what gives you clean slices instead of a saucy pile when you cut in.
Tips for the Best Lasagna with Alfredo Sauce
Cook the noodles just shy of al dente, since they’ll continue to soften as the lasagna bakes — overcooked noodles going in means mushy noodles coming out. Squeeze excess water out of the cooked spinach if it seems very wet, to keep the layers from getting watery. Freshly grated Parmesan melts and incorporates into the sauce more smoothly than the pre-shredded kind, which is often coated in anti-caking starch.
Common Mistakes to Avoid
Skipping the resting time and cutting into the lasagna right out of the oven is the most common mistake — the layers need those 10 to 15 minutes to firm up, or the slices will slide apart. Not sautéing the mushrooms first can leave watery pockets in the finished lasagna, since raw mushrooms release a surprising amount of liquid as they cook. Rushing the roux by adding the milk too fast, before the flour is fully cooked in, can leave the sauce lumpy instead of silky smooth.
What to Serve With Lasagna with Alfredo Sauce
A simple green salad with a bright vinaigrette cuts through the richness of this dish nicely. Warm garlic bread on the side is the classic pairing for scooping up any extra sauce.
Storage
Store leftover lasagna with alfredo sauce covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through. This lasagna also freezes well, baked or unbaked, for up to 3 months.
Frequently Asked Questions
Can I make this lasagna with alfredo sauce vegetarian? Yes — simply leave out the shredded chicken. The mushrooms and spinach already give the lasagna plenty of substance without any meat.
Can I use no-boil noodles in this lasagna with alfredo sauce? Yes — no-boil noodles work well here since the alfredo sauce provides plenty of moisture. You may want to add an extra 1/4 cup of milk to the sauce to ensure the noodles fully soften while baking.
Can I assemble this lasagna ahead of time? Yes — assemble the full lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the covered baking time since it will start cold.
Why is my alfredo sauce grainy? Grainy sauce usually means the cheese was added over too-high heat, causing it to separate. Remove the sauce from the heat before stirring in the Parmesan, and stir gently until smooth.
