Alfredo Sheet Pan Lasagna Recipe
Creamy sheet pan lasagna made with alfredo sauce, spicy Italian sausage, spinach, pesto, seasoned ricotta, and mozzarella cheese. An easy white lasagna recipe that's perfect for feeding a crowd.
Servings: 8 servings
Ingredients
- 1 lb. dry lasagna noodles
- 1 lb. spicy Italian sausage
- 10 oz bag frozen chopped spinach thawed and squeezed dry
- (2) 15-oz tubs Buitoni Alfredo Sauce
- 4 ounces prepared pesto
- 15 oz tub whole milk ricotta cheese
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 8 oz block mozzarella cheese freshly shredded
- ⅓ cup grated Parmesan cheese
- dried parsley for garnish
Instructions
Prepare the Ingredients
- Preheat oven to 375°F.
- Cook lasagna noodles according to package directions until al dente. Drain and briefly rinse under cool water. Tear into approximately 3-inch portion-sized squares.
- Brown the Italian sausage over medium heat until cooked through, breaking it into crumbles. Drain excess grease.
- Squeeze as much moisture as possible from the thawed spinach.
- Directly into the container of ricotta, make a crevice with a spoon and add in garlic powder, and Italian seasoning. Mix well.
- In one of the alfredo sauce containers, stir in the pesto.
Assemble
- Lightly grease a sheet pan or use a nonstick baking sheet
- Arrange a layer of noodle squares/pieces across the bottom.
- Spread half of the plain alfredo sauce over the noodles. Sprinkle over half of the cooked sausage and half of the spinach.
- Dollop half of the seasoned ricotta evenly across the layer. Drizzle half of the pesto-alfredo sauce over the top.
- Sprinkle with half of the shredded mozzarella.
- Repeat the layers: add the remaining lasagna noodle squares. Spread over the remaining plain alfredo sauce, top with the remaining sausage and spinach. Dollop the remaining ricotta and drizzle the rest of the pesto-alfredo sauce over the top.
- Finish it off with the remaining mozzarella, Parmesan cheese, and dried parsley.
Bake
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbling, and lightly golden around the edges.
- Let the lasagna rest for about 10 minutes before slicing and serving.
Notes
Squeeze the spinach thoroughly. Removing excess moisture keeps the Alfredo sauce creamy instead of watery.
Freshly shred the mozzarella. It melts smoother and creates the best cheese pulls.
Cut evenly sized noodle squares. This makes layering easier and gives every serving a little bit of everything.
Don't skip the resting time. Letting the lasagna cool for about 10 minutes helps the layers hold together when sliced.
Prep ahead. Assemble the lasagna up to 24 hours in advance, cover, and refrigerate until ready to bake.
Freshly shred the mozzarella. It melts smoother and creates the best cheese pulls.
Cut evenly sized noodle squares. This makes layering easier and gives every serving a little bit of everything.
Don't skip the resting time. Letting the lasagna cool for about 10 minutes helps the layers hold together when sliced.
Prep ahead. Assemble the lasagna up to 24 hours in advance, cover, and refrigerate until ready to bake.