Today, I am going to share a recipe that I learned from a friend and then made it my own (much like I do with most of my recipes). One of the main difference in this lasagna and a traditional lasagna is the use of Alfredo sauce and cream cheese. Basically, it’s loaded with a ton of flavor and a few cheeses along with ground beef and spinach!
I’ve made it plenty of times and have gotten several compliments from friends. They are always asking me for the recipe so I thought it was about time I wrote it out and put it up for everyone to see!
Ingredients:
-9 lasagna sheets
-1 lb ground beef
-45 oz. jar of spaghetti sauce (I use Prego Italian sauce flavored with meat)
-15 oz. jar Alfredo sauce (I use Classico Creamy Alfredo Sauce)
-1/2 onion
-2 garlic cloves
-6 oz. cream cheese
-15 oz. ricotta cheese
-2 cups shredded mozzarella cheese
-1 1/2 cup frozen chopped spinach
-2 tsp salt
-1 tsp paprika
-1 tsp dried oregano
-1 1/2 tsp chili flakes (optional)
Instructions:
1. Heat a pot of water and boil 9 sheets of lasagna according to the instructions on the box. In addition, preheat oven to 375º F.
2. Meanwhile, chop onions and garlic and cook them in a pot with the ground beef. When the beef becomes brown, drain the fat and add the 1 tsp paprika and 1 tsp of salt. Stir it around and let it cook for another 2-3 minutes.
3. Add spaghetti sauce to the ground beef and let it come to a boil. Then, turn the heat low and let it simmer for 3-5 minutes.
4. In a bowl, combine ricotta, cream cheese, 1/2 cup mozzarella, spinach (thawed and drained), 1 tsp salt and 1 tsp chili flakes. Combine well.
5. Once the lasagna is boiled, drain it and assemble in a 9×13 pan. Spread a little of the meat mixture in the bottom of the pan. Then, lay out 3 sheets of lasagna, then the spinach and cheese mix, then the ground beef mixture and finally, 1/3 of the Alfredo sauce. Repeat this process 2 more times. On the final, top layer, sprinkle the remaining mozzarella cheese evenly. On top of the mozzarella, sprinkle dried oregano and remaining chili flakes.
6. Cover the pan with a foil and let it cook in the oven for 25-30 minutes. Then uncover the lasagna and let it cook for another 30 minutes, until the cheese is fully melted and starts turning brown. Let it sit for 5-10 minutes before serving.
Tips:
-Spray the foil with oil to prevent the cheese from sticking to it.
-If by the end of assembly, you have some of the cheese and spinach mixture left over, just add the remaining cream cheese (I’m assuming you get the 8 oz. container), more mozzarella and spinach to it and make it into spinach dip. (Another recipe coming soon!) 
8 Comments
That looks sooooo good… Nothing like some good-ole artery-clogging cheese and cream sauces!
Yes! This is hands down my favorite lasagna recipe. I’m so glad that there is now an easily accessible recipe instead of me always texting you on how to make it! 🙂
Honestly, I made this post with you in mind! 😉
This looks SOOO good! I love lasagna! For sure going to try this, hopefully I can this week!
Yes, do try it ant let me know how it turns out! 🙂
ooooh my… i love lasagna!! it’s one of my favourite dishes! Too bad that I am always too lazy for it so I only have it once a year 🙁 haha but your post is the perfect incentive to make one very soon! I love the combo of spinach and ricotta in your version! 🙂
Lol, yea I used to always avoid making lasagna myself because it felt too long of a process. But now I make it often enough so I don’t mind making it. And I added the spinach to make myself feel better about all the cheese in it! 😉
Life saver ! I’m waiting for more delicious recipes