Quick Spinach Alfredo Lasagna

25 Oct

This was another incredibly delicious, fast meal from my America’s Test Kitchen Quick Family Cookbook. I ended up subbing gouda cheese for fontina because they didn’t have it at the grocery store. I also omitted the porcini mushrooms because I couldn’t find those either. Be sure to let it cool a bit otherwise it’ll be a tad runny. This was especially delicious as leftovers the next day!

spinach lasagna


  • 1 (15-ounce) jar Alfredo sauce
  • 1 cup water
  • 10 ounces frozen spinach, thawed, squeezed dry, and chopped fine
  • 1 tomato, cored and cut into ½-inch pieces
  • 4 ounces fontina cheese, shredded (1 cup)
  • 1/8 ounce dried porcini mushrooms, rinsed and minced
  • 4 ounces (½ cup) ricotta cheese (do not use low-fat or nonfat ricotta here)
  • 6 no-boil lasagna noodles


1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 8-inch square baking dish with vegetable oil spray.

2. Combine Alfredo sauce, water, spinach, tomato, ½ cup fontina, and mushrooms in bowl until uniform. Gently fold in ricotta, leaving some clumps. Spread ½ cup sauce into prepared baking dish. Lay 2 noodles into dish, and top with 1 1/3 cups sauce. Repeat layering of noodles and sauces two more times.

3. Cover lasagna and microwave until just warmed in center, about 5 minutes. Uncover, top with remaining ½ cup fontina, and bake until cheese is just beginning to brown, 15 to 20 minutes. Let cool slightly and serve.


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