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Spinach Alfredo Lasagna

Spinach Alfredo Lasagna

Alfredo sauce gives this dish a rich, new twist.
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Serves 8

  • 1 1/2 cups Pictsweet frozen Chopped Spinach
  • 2 pounds Ricotta Cheese
  • 8 ounces shredded mozzarella cheese
  • 3/4 cup Parmesan cheese, divided
  • 2 eggs
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 jar (26 oz.) tomato basil sauce
  • 1 pkg. (16 oz.) cooked and drained lasagna noodles
  • 1 jar (17 oz.) prepared Alfredo sauce


Preheat oven to 375 degrees. Cook spinach according to package directions and drain. Cook lasagna according to package directions and drain. In a large bowl, combine spinach, ricotta and mozzarella cheeses, 1/4 cup parmesan cheese, eggs, salt, pepper and Italian seasoning. Pour 3/4 cup tomato basil sauce evenly in 13 x 9 inch baking dish. Layer 4 lasagna noodles over sauce. Spread half the spinach-cheese mixture over the noodles. Repeat layers, ending with lasagna noodles. Evenly spread alfredo sauce over the top of the lasagna. Sprinkle with 1/2 cup Parmesan cheese. Cover and bake for 1 hour. Uncover, bake 10 minutes or until bubbly. Allow lasagna to sit 10 minutes before serving.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 480
  • Total Fat: 19g
  • Cholesterol: 100mg
  • Sodium: 1090mg
  • Total Carbohydrates: 57g
  • Dietary Fiber: 4g
  • Protein: 18g

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