Description
This Creamy Alfredo Lasagna is a comforting twist on classic lasagna, featuring layers of tender noodles, homemade Alfredo sauce, and gooey cheeses. It’s easy enough for a weeknight but special enough for company, and can be customized to suit your dietary needs.
Ingredients
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon freshly grated nutmeg (optional)
- Salt to taste
- 12 lasagna noodles, cooked and drained (or oven-ready noodles)
- 2 cups ricotta cheese (whole milk recommended)
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese (for topping)
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 cup cooked, shredded chicken
- Optional: 1 cup sautéed spinach or mushrooms
Instructions
- Make the Alfredo Sauce: In a large saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream, whisking to combine. Bring to a gentle simmer, then lower heat. Stir in grated parmesan, black pepper, and nutmeg. Cook, whisking frequently, until sauce thickens (about 5–7 minutes). Adjust salt to taste and set aside.
- Prepare the Lasagna Noodles: If using dried noodles, boil according to package directions until al dente, drain, and lay flat on a towel. For oven-ready noodles, skip boiling.
- Mix the Cheese Filling: In a mixing bowl, combine ricotta, egg, and a pinch of salt. Mix until smooth. Stir in grated parmesan.
- Layer the Lasagna: Preheat oven to 375°F (190°C). Spoon about 1/2 cup Alfredo sauce into the bottom of a 9×13 inch baking dish. Layer 4 noodles over the sauce. Spread 1/3 of the ricotta mixture over noodles, sprinkle 1/3 of mozzarella and provolone, and drizzle 1/3 of remaining Alfredo sauce. Repeat layers two more times. Finish with a final layer of noodles, Alfredo sauce, and remaining mozzarella and parmesan. If using chicken or veggies, add them into the cheese layers.
- Bake: Cover with foil (avoid touching cheese). Bake for 30 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbly. Broil for 2 minutes if cheese isn’t browning.
- Rest and Serve: Let lasagna rest 10–15 minutes before slicing. Sprinkle with fresh parsley before serving.
Notes
For best results, use freshly grated cheese and let the lasagna rest before slicing. You can make this gluten-free by using GF noodles, and dairy-free with plant-based alternatives. Add chicken or veggies for extra protein or flavor. If sauce separates, whisk in a tablespoon of cream. Lasagna can be assembled ahead and baked later, and leftovers freeze well.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the pan
- Calories: 420
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
Keywords: alfredo lasagna, creamy lasagna, comfort food, Italian, homemade lasagna, cheese lasagna, easy lasagna, family dinner, weeknight meal, white sauce lasagna