Sausage Spinach Alfredo Lasagna Recipes

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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.

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

SPINACH AND SAUSAGE LASAGNA



Spinach and Sausage Lasagna image

Dig into rich layers of home-style lasagna featuring plenty of Italian sausage and gooey cheeses. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 jar (24 ounces) garden-style spaghetti sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
Grated Parmesan cheese

Steps:

  • Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.

Nutrition Facts : Calories 456 calories, Fat 26g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein.

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.

SAUSAGE-SPINACH ALFREDO LASAGNA



Sausage-Spinach Alfredo Lasagna image

You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs Italian sausages (casings removed, can use 2 pounds)
1 tablespoon oil (can use more)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh minced garlic
1 onion, chopped
1 (14 ounce) jar roasted red peppers, drained and chopped
1 (10 ounce) package frozen spinach
1 cup cream-style cottage cheese
1 (16 ounce) container ricotta cheese
1 teaspoon fresh minced garlic (no more than 1 teaspoon or it will overpower the other ingredients!)
1 egg, slightly beaten
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 teaspoon seasoning salt (or use 1/4 to 1/2 teaspoon white salt or to taste)
1/2 teaspoon black pepper
2 (20 ounce) jars alfredo sauce (reduced-fat is okay)
12 lasagna noodles (cooked and tossed gently with 1 tablespoon oil to prevent sticking)
2 cups shredded mozzarella cheese, divided (can use more)
3/4-1 cup grated parmesan cheese

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
  • Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
  • Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
  • Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
  • Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
  • Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
  • Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
  • Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
  • Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
  • Cover with foil and bake at 350 degrees for 50 minutes.
  • Remove the foil and bake uncovered for another 10-15 minutes.
  • Let stand for 20 minutes (or more) before slicing.

Nutrition Facts : Calories 816.2, Fat 50.7, SaturatedFat 23.3, Cholesterol 158.8, Sodium 2438.8, Carbohydrate 39.4, Fiber 3.2, Sugar 4, Protein 50.1

MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH



Mushroom Lasagna with Hot Sausage and Spinach image

Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!

Provided by JANINEGOODWIN

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h40m

Yield 10

Number Of Ingredients 11

nonstick cooking spray
6 (3.5 ounce) links hot Italian sausage links, casings removed
2 large onions, sliced
1 (16 ounce) package sliced fresh mushrooms
1 (10 ounce) package fresh spinach
1 (16 ounce) container part-skim ricotta cheese
1 large egg, beaten
2 (15 ounce) jars Alfredo sauce
½ cup milk
1 (8 ounce) package no-boil lasagna noodles
1 (16 ounce) package shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
  • Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
  • Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
  • Combine Alfredo sauce and milk in a medium bowl. Mix well.
  • Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
  • Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g

SAUSAGE AND SPINACH ALFREDO



Sausage and Spinach Alfredo image

Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1/2 pound sweet Italian sausages, casings removed
1/2 teaspoon red-pepper flakes
4 cups reserved Three-Cheese Macaroni
2 tablespoons heavy cream
5 ounces baby spinach (about 5 cups), washed
Shredded Parmesan, for serving

Steps:

  • In a large nonstick skillet, heat olive oil over medium. Add red onion and cook, stirring occasionally, until softened, about 8 minutes. Add sausages and red-pepper flakes and cook, breaking up meat with a wooden spoon, until browned and cooked through, 8 minutes. Add reserved macaroni and cheese to skillet, gently stirring to combine. Stir in heavy cream and spinach, and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with Parmesan.

Nutrition Facts : Calories 667 g, Fat 37 g, Fiber 4 g, Protein 34 g, SaturatedFat 19 g

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Top Asked Questions

How to make sausage Alfredo Pasta?
Directions. 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.
What do you add to Alfredo sauce to make pizza?
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.
How do you make Spaghetti with ricotta cheese and spinach?
Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl. Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers.
How to cook Italian sausage noodles with cheese?
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.

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