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–+ servings

Creamy Spinach White Lasagna

A lighter, herb-free alternative to classic lasagna, this creamy spinach white lasagna features layers of ricotta, Alfredo sauce, and sautéed spinach, making it a comforting and family-friendly dish.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

Lasagna Components

  • 9 pieces lasagna noodles Regular, not no-boil
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese Low-moisture preferred
  • 1 cup grated Parmesan cheese
  • 3 cups fresh spinach About 3–4 oz
  • 2 cups Alfredo sauce Homemade or store-bought

Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil For sautéing spinach

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.
  • Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled sheet to prevent sticking.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and sauté just until wilted — about 1 to 2 minutes. Remove from heat and let any excess liquid evaporate.
  • In a medium bowl, combine the ricotta cheese, garlic powder, salt, and black pepper. Stir until smooth.

Assembly

  • Spread a thin layer of Alfredo sauce across the bottom of the prepared baking dish (about 1/2 cup).
  • Place 3 lasagna noodles over the sauce. Spoon half of the ricotta mixture over the noodles and spread evenly. Sprinkle half of the mozzarella and scatter half of the wilted spinach.
  • Repeat the layering: 3 noodles, remaining ricotta, remaining mozzarella, remaining spinach. Top with the final 3 noodles.
  • Spread the remaining Alfredo sauce over the top layer of noodles and sprinkle with the remaining mozzarella. Finish with the grated Parmesan.

Baking

  • Cover the dish tightly with foil and bake for 25 minutes.
  • Remove foil and continue baking for an additional 15 minutes until the top is golden and the cheese is bubbling.

Serving

  • Let the lasagna rest for 10 minutes before slicing to help the layers set.

Notes

For best texture and to prevent a watery lasagna, pat spinach dry after sautéing. You can make this ahead of time and store in the fridge or freezer.