White Lasagna With Homemade Alfredo, Spinach and Mushrooms
This lasagna with alfredo sauce layers a from-scratch garlic Parmesan white sauce with ricotta, mozzarella, browned mushrooms and spinach in a 9×13 dish. It takes about 35 minutes to prepare, bakes for 45 minutes at 375°F, and needs a 15-minute rest before slicing into 8 generous servings.
Quick answer
Cook 12 lasagna noodles al dente. Make alfredo with 4 tbsp butter, garlic, 1/4 cup flour, 3 cups milk, 1 cup cream and 1 cup Parmesan. Layer sauce, noodles, ricotta mixed with an egg and Parmesan, sautéed mushrooms and spinach, and mozzarella twice, then finish with noodles, sauce and cheese. Bake covered 25 minutes and uncovered 15 to 20 minutes at 375°F, then rest 15 minutes.
Lasagna with Alfredo Sauce
Made it? Rate this recipe
Lasagna with Alfredo Sauce Ingredients
For the alfredo sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan
- Salt and black pepper, to taste
For the filling and layers
- 12 lasagna noodles
- 1 tbsp olive oil
- 8 oz sliced white mushrooms
- 4 cups fresh spinach (about 4 oz)
- 15 oz whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan
- 3 cups (12 oz) shredded low-moisture mozzarella, divided
- 2 cups cooked shredded chicken (optional)
How to Make Lasagna with Alfredo Sauce
- Boil the lasagna noodles in salted water until just al dente, about 2 minutes less than the package says. Drain and lay them flat on oiled parchment.
- Melt the butter in a saucepan over medium heat, add the garlic and cook for 1 minute, until fragrant.
- Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cream, then simmer, whisking often, for 5 to 6 minutes, until it coats a spoon.
- Take the sauce off the heat, stir in 1 cup Parmesan, and season with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Cook the mushrooms for about 6 minutes, until browned and dry, then add the spinach and stir just until wilted.
- Stir the ricotta, egg and 1/2 cup Parmesan together in a bowl. Heat the oven to 375°F.
- Spread 1 cup alfredo sauce in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, half the mushrooms and spinach (and half the chicken, if using), 1 cup mozzarella and 1 cup sauce.
- Repeat the layers once more, then top with the last 4 noodles, the remaining sauce and the remaining 1 cup mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake 15 to 20 minutes more, until bubbling and golden in spots; the center should reach 165°F.
- Rest the lasagna with alfredo sauce for 15 minutes before cutting into 8 pieces.
Nutrition Facts
Per serving (1 of 8) (estimated)
- Calories: 670
- Total fat: 43 g
- Saturated fat: 26 g
- Cholesterol: 160 mg
- Sodium: 770 mg
- Carbohydrates: 41 g
- Fiber: 2 g
- Sugar: 8 g
- Protein: 29 g
Estimated from USDA FoodData Central SR Legacy values for dry enriched pasta (FDC 169736), butter, garlic, flour, whole milk, heavy cream, grated Parmesan (FDC 171247), olive oil, white mushrooms, spinach, whole-milk ricotta (FDC 170851), egg and low-moisture mozzarella (FDC 170846). Salt to taste, the noodle cooking water and the optional chicken are not included; 2 cups of chicken adds about 70 calories per serving.
Why Homemade Alfredo Works Better in Lasagna
Jarred alfredo is made to coat hot pasta, so it is thick and salty and can turn greasy in a long bake. A homemade sauce thickened with a little flour stays creamy for the full 45 minutes in the oven and doesn’t separate. It also makes enough to keep every layer moist: you need about 4 1/2 cups of sauce for a 9×13 lasagna with alfredo sauce, which is more than a standard 15-oz jar.
The flour does the work. Cooking it in the butter for a minute before adding the milk gives a smooth, stable sauce, and stirring the Parmesan in off the heat keeps it from turning stringy.
Keep the Vegetables From Watering Down Lasagna with Alfredo Sauce
Mushrooms and spinach are mostly water. Cook the mushrooms until the pan is dry and they are browned, then add the spinach only until it wilts. If you use frozen spinach instead, thaw 10 oz and squeeze it hard in a towel. Wet vegetables are the main reason a white lasagna turns soupy when cut.
Alfredo Lasagna Variations
| Version | What to change | Note |
|---|---|---|
| Chicken alfredo lasagna | Add 2 cups cooked, shredded chicken to the filling layers | Use cooked chicken; leftovers reheat to 165°F |
| Lasagna with alfredo and red sauce | Use 2 cups marinara for the bottom and middle layers and the alfredo for the rest | Cut the alfredo recipe by a third |
| Beef alfredo lasagna | Brown 1 lb ground beef with the garlic and layer it with the vegetables | Cook ground beef to 160°F before layering |
| Broccoli alfredo lasagna | Swap the mushrooms for 3 cups small, steamed broccoli florets | Drain the broccoli well |
The two-sauce version is a popular way to make lasagna with alfredo sauce and marinara: the red layers add acidity that balances the rich white sauce.
How to Know Your Lasagna with Alfredo Sauce Is Done
It should be bubbling at the edges and lightly browned on top after the uncovered bake. Because the ricotta layer contains a raw egg, check the center with an instant-read thermometer: FoodSafety.gov lists 165°F for casseroles and leftovers. Then let the lasagna with alfredo sauce rest for 15 minutes so the sauce settles and the slices hold together.
Make-Ahead Lasagna with Alfredo Sauce: Freezing and Reheating
| Stage | How long | How |
|---|---|---|
| Assembled, unbaked | Up to 1 day in the fridge | Cover well; bake covered 15 minutes longer |
| Baked leftovers, refrigerated | 3 to 4 days | Shallow covered container |
| Baked leftovers, frozen | 2 to 3 months | Wrap portions; thaw overnight in the fridge |
| Reheating | Until 165°F in the center | Covered at 350°F, or in the microwave with a splash of milk |
Refrigerate leftovers within 2 hours. The FoodSafety.gov cold storage chart gives egg-containing casseroles 3 to 4 days in the fridge and 2 to 3 months in the freezer. For another creamy baked pasta, try our baked mac and cheese.
Frequently Asked Questions
Can I use jarred alfredo sauce for lasagna?
Yes. Use two 15-oz jars thinned with 1/2 cup milk, since the noodles absorb liquid as they bake.
Do I need to boil the noodles for lasagna with alfredo sauce?
For this recipe, yes. No-boil noodles need a thinner, wetter sauce than a thick alfredo; if you use them, add 1 cup extra milk to the sauce.
Why is my lasagna with alfredo sauce watery?
The mushrooms or spinach went in wet, or it was cut too soon. Cook the vegetables until dry and rest the lasagna for 15 minutes before slicing.
Can I make lasagna with alfredo sauce without ricotta?
Yes. Use 15 oz cottage cheese blended until smooth, or skip it and add an extra cup of mozzarella between the layers.
How many calories are in a serving of alfredo lasagna?
About 670 calories per serving when the dish is cut into 8, without chicken, based on USDA FoodData Central values.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy and Branded Foods)
Featured photo: Unsplash
