White Spinach Lasagna
Creamy, hearty, and packed with flavor, this white lasagna is made simple with oven-ready noodles and a rich sausage filling. Perfect for feeding a crowd or stocking the freezer.
Servings: 12
Equipment
- Skillet
- Large mixing bowl
- 9x13 Baking dish
Ingredients
- 1 lbs ground Italian sausage browned and drained
- 1 can petite diced tomatoes drained
- 2 16 oz containers spinach & artichoke dip
- italian seasoning to taste
- crushed red pepper to taste
- onion powder to taste
- garlic powder to taste
- 1 14 oz jar alfredo sauce divided (use ¾ in filling, ¼ for the pan)
- 8 oz parmesan cheese divided: 4 oz for the filling and 4 oz for the topping
- oven-ready lasagna noodles
- 1 splash milk
Instructions
- Preheat oven to 375°F.
- Brown the Italian sausage in a skillet and drain excess grease.
- In a large mixing bowl, combine the sausage, drained diced tomatoes, spinach & artichoke dip, Italian seasoning, crushed red pepper, onion powder, garlic powder, ¾ of the Alfredo sauce, and 4 oz of the Parmesan cheese.
- Spread the remaining ¼ jar of Alfredo sauce evenly over the bottom of a 9x13 baking dish. Fill with a splash of milk, shake, and add to your pan.
- Layer oven-ready lasagna noodles, followed by the sausage mixture. Repeat layers, finishing with the meat mixture, for a total of 3 layers.
- Top with the remaining 4 oz Parmesan cheese.
- Cover tightly with foil and bake for 25 minutes.
- Uncover and bake an additional 5 minutes.
- Broil for 5 minutes, watching closely, until golden and bubbly.
- Let stand 10–15 minutes before slicing.