Easy Spinach Lasagna with White Sauce Recipe - Allrecipes.com
Easy Spinach Lasagna with White Sauce Recipe

Easy Spinach Lasagna with White Sauce

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"Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!"

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Original recipe makes 9 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
  2. Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
  3. Combine pasta sauce with milk in a medium bowl. Mix well.
  4. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
  5. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2005

This recipe was a good base, but some variations make it excellent. First, I used mushrooms and onions and carotts. I sauteed with garlic before adding to lasagna. I also put a layer of mozzarella in the middle as well as on top. Finally, I sprinkled some garlic bread crumbs and parmesan cheese on top. This made the lasagna crispy and cheesey on top. I made this for a wedding shower and it was a big hit - even with non-vegetarians. Also, this can be made a day in advance and then baked right before serving.

Most Helpful Critical Review
Apr 04, 2011

I wish I could rate it higher than I did. I'm not sure if it was the alfredo sauce I chose, but this was really bland. Between the effort involved and calories, I was hoping for something really fantastic.

Dec 12, 2007

I have been making this lasagna recipe for about 4 years. Every person I make it for asks me for the recipe or asks me to make it again and again. Over the years I have played around with the ingredients, which is another reason I love the recipe. You can add your favorite veggies or change the sauce and it always comes out great. One time I even added chicken for a chicken lover. I found a couple short-cuts to make it quicker to prepare: Leaving the water in the spinach works fine. Slicing the mushrooms with an egg slicer is very quick! The only permanent change I have made to the recipe is the sauce. I use one 16-oz jar of Classico Sun-Dried Tomato Alfredo and it's delicious in the recipe!

Jan 28, 2007

Simple and delicious! My husband doesn't like tomato sauce, so this was the perfect lasagna for us. I had read the reviews and made a couple of alterations. I used Buitoni refrigerated alfredo sauce because there was some criticism of jarred sauce. And I substituted sundried tomatoes for the carrots- would highly recommend this as they really added to the flavor of the dish. I used 2 cups of mozzarella- on top of each veggie layer and again on top. I squeezed the spinach dry after microwaving (which I think is implied in the recipe, but not explictly stated), used no-boil lasagna noodles (no problem with them turning out too crunchy) and didn't use the added milk. It was a little too runny when I checked it after 60 minutes, so I continued to cook it uncovered for the final 15 minutes. Highly recommend- it's going in my permanent file!

Dec 09, 2008

This was a hit with our big group, kids and adults alike. I loved the addition of BROCCOLI to this (10 oz. box of finely chopped, or use half broccoli and half spinach). TIP: Use pre-shredded carrots from the bagged salad section to save time! I think this recipe benefited from the use of better quality alfredo sauce, which I was elated to find in the freezer section of my local "food service supplier" (Gordon Foods), because I do not like the taste or price of jarred alfredo either! I also chopped the mushrooms rather well, supposing that the mushroom slices would interrupt the texture (and scare the kids?). It was perfect. Easy as promised =) TIP #2: Top with panko crumbs and bake a few more minutes (with foil removed) to brown slightly; adds great texture and appearance.

Mar 13, 2004

This was SO good! I cut the recipe in half and used a 9x9 inch pan. I used a 16oz. jar of Classico Roasted Garlic Alfredo and Barilla Oven-Ready lasagna noodles. I also added more mozzarella (an extra layer of it in the middle). I baked it covered for the first 30 minutes and then uncovered for the next 20 minutes to get a nice crusty top. Definately a keeper!

Mar 06, 2004

So glad you have enjoyed this recipe. For those who made their own alfredo sauce and for those who did not care for the brand they bought, the original recipe stated that I use 5 Brothers' Alfredo. 5 Brothers' does make a difference.

Mar 28, 2003

I love anything with spinach. I would rather have an Alfredo sauce with this. I used Ragu Alfredo with cheese, added parmensen and morzella to layers also!!!


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 33.7 g
  • 52%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 1047 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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