Скачать или смотреть Creamy Spinach Alfredo Lasagna (No Ricotta!)

Make this easy, creamy spinach Alfredo lasagna in simple steps — no ricotta, no fuss!

Ingredients (12 servings)

Baking dish (22×30 cm / 9×13 inches)

For Alfredo Sauce:
120 g butter
120 g flour
1200 g heavy cream (30% fat)
200 g Parmesan — Don’t use pre-grated cheese, it can make the sauce grainy. Grate it yourself using a fine grater so it melts smoothly.
¼ tsp nutmeg
1 tsp black pepper
1 tsp salt

For Spinach Filling:
900 g frozen spinach or 2700 g fresh spinach
40 g olive oil
100 g onion
20 g garlic (about 3 cloves)
¼ tsp nutmeg
1 tsp salt

400 g no-boil lasagna sheets
350 g grated mozzarella

Method
00:00 - Intro

We’ll do this spinach Alfredo lasagna in three parts:
1️⃣ Make the Alfredo sauce
2️⃣ Cook the spinach filling
3️⃣ Assemble everything with no-boil lasagna sheets

00:30 - Step 1: Make the Alfredo Sauce

We’re starting with the sauce. Skip pre-grated Parmesan — it’s got additives that can make your sauce lumpy. Grate it fresh and fine so it melts perfectly.

Place a pot on medium heat (we’re using level 6 out of 9). Add the butter and let it melt.
Once melted, toss in the flour and stir constantly for about 3–4 minutes. This is what thickens your sauce — without it, the lasagna can end up too runny.

Now grab a whisk and slowly pour in about a third of the cream while whisking nonstop.
We’re aiming for a smooth, creamy base. Stick with 30% fat cream — lighter versions can split.

As it starts to thicken, slowly add the rest of the cream. Keep stirring and don’t let it boil. Boiling can mess up the texture.

Season with a pinch of nutmeg, pepper, and salt. Keep stirring until you see light steam.

Now add the Parmesan in small batches — we’re doing five rounds. Let each batch melt before adding more. If the sauce gets too hot, lift the pot off the heat. Remember: no boiling!

You’ll end up with a rich, velvety Alfredo sauce.

02:01 - Step 2: Make the Spinach Filling

We’re using frozen young spinach — it’s soft, cooks fast, and keeps that nice fresh flavor.

Chop the onion and grate the garlic. Heat olive oil in a pan over medium heat (again, level 6 of 9).

Add the onion and cook for 3–4 minutes until it’s soft and translucent.
Next, add the garlic and cook for about 30 seconds — you’ll smell it right away.

Now toss in the frozen spinach. Stir it, then cover with a lid and let it thaw right in the pan. That’s the fastest method. Stir occasionally so it thaws evenly.

Once thawed, remove the lid, add salt and a pinch of nutmeg. If your spinach was already salted, skip extra salt.

Turn the heat to high and cook until all the liquid evaporates — about 7–10 minutes.
You want the spinach dry, or your lasagna will be watery.

Transfer the spinach to a bowl and let it cool for about 5 minutes.

03:49 - Step 3: Combine & Assemble

Set aside about 400 g of the Alfredo sauce — you’ll need it for the top and bottom layers.
Mix the rest of the sauce with the spinach to make your filling.

The total sauce is around 1800 g, so divide it into 4 equal parts (roughly 450 g each). Taste and adjust the salt — it should be slightly salty to balance the pasta.

Now preheat your oven so it’s hot when you’re ready to bake.

Grab your baking dish (22×30 cm / 9×13 inches). Spread a thin layer of the plain Alfredo sauce (the one you saved) on the bottom — just under half of what you set aside.

Start layering:

1️⃣ Lasagna sheets
2️⃣ Spinach Alfredo filling
3️⃣ Mozzarella cheese

Repeat this four times. If the sheets don’t fit perfectly, just break them to size. Ours has rounded corners, so we snap off the edges.

Don’t stack the sheets directly on top of each other — leave a tiny gap or overlap slightly. That way, they’ll cook evenly and not clump up.

Add a fifth layer of lasagna sheets on top.
Spread the rest of the plain Alfredo sauce over the top, making sure to coat the edges so they don’t dry out.

Finish with a generous layer of mozzarella.

Cover the dish with double-folded aluminum foil.

05:55 - Step 4: Bake

Bake for 30–40 minutes. Check with a skewer — if it slides in easily, the sheets are soft.

Then remove the foil and bake another 20–30 minutes, until the cheese on top is golden and bubbly.

Total baking time: 50–70 minutes, depending on your oven and how thick the lasagna layers are.

Covering it first helps it cook evenly; uncovering later gives that crispy top without drying the pasta.

06:18 - Step 5: Rest & Serve

Take the lasagna out.
Let it rest for at least 30 minutes — or better, an hour if you can wait. That’s how it sets properly. Cut too soon, and it can get watery.

And that’s it! You’ve just made a rich, creamy, cheesy spinach Alfredo lasagna — perfect for dinner or meal prep.