Creamy Alfredo Lasagna Recipe

Indulgence meets comfort in this Creamy Alfredo Lasagna, a rich and velvety take on the traditional lasagna. Instead of the classic tomato-based marinara, this recipe features layers of luscious Alfredo sauce, tender lasagna noodles, and savory, plant-based fillings. Perfect for a family dinner, special occasion, or meal prep, this dish is sure to impress with its creamy texture and bold flavor. With a few simple steps, you’ll have a hearty, golden-baked lasagna that’s as satisfying as it is decadent.

Ingredients

For the Alfredo Sauce:

• 3 tablespoons vegan butter (or regular butter, if not vegan)
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour (or gluten-free flour for a GF option)
• 2 ½ cups unsweetened almond milk (or your preferred plant-based milk)
• 1 cup vegan cream (or heavy cream if not vegan)
• 1/2 cup nutritional yeast (or Parmesan cheese for non-vegan)
• 1 teaspoon onion powder
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon ground nutmeg (optional, for extra flavor)

For the Lasagna Layers:

• 9–12 lasagna noodles (regular or gluten-free), cooked and drained
• 2 cups baby spinach, roughly chopped
• 1 cup mushrooms, sliced (optional)
• 1 cup zucchini, thinly sliced
• 2 cups shredded vegan mozzarella (or regular mozzarella)
• 1/4 cup vegan Parmesan (optional, for topping)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions.
2. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.

Step 2: Make the Alfredo Sauce

1. In a large saucepan, melt the vegan butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Sprinkle in the flour and whisk continuously for 2 minutes to form a roux.
4. Gradually pour in the almond milk and vegan cream, whisking constantly to avoid lumps.
5. Cook the sauce over medium heat until it thickens (about 5–7 minutes).
6. Stir in the nutritional yeast, onion powder, salt, and nutmeg. Taste and adjust seasoning as needed. Remove from heat and set aside.

Step 3: Prepare the Vegetables

1. Heat a non-stick skillet over medium heat and sauté the mushrooms and zucchini with a pinch of salt until they soften (about 5 minutes). Set aside.
2. Wash and chop the spinach, leaving it raw for layering.

Step 4: Assemble the Lasagna

1. Preheat the oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
3. Place a layer of cooked lasagna noodles over the sauce.
4. Spread another layer of Alfredo sauce over the noodles, followed by a layer of spinach, sautéed vegetables, and shredded mozzarella.
5. Repeat the layering process (noodles, sauce, vegetables, cheese) until all ingredients are used, finishing with a generous layer of Alfredo sauce and mozzarella on top.
6. Sprinkle vegan Parmesan (if using) over the top for extra flavor.

Step 5: Bake the Lasagna

1. Cover the baking dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
3. Let the lasagna cool for 5–10 minutes before slicing.

Serving and Storage Tips

• Serving: Serve the lasagna hot, garnished with fresh parsley and a side of garlic bread or a crisp green salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: The lasagna can be assembled and frozen (before baking) for up to 3 months. To bake, thaw overnight in the fridge and follow the baking instructions.

Helpful Notes

• Gluten-Free Option: Use gluten-free lasagna noodles and gluten-free flour for the sauce.
• Make It Heartier: Add cooked vegan sausage or shredded rotisserie chicken (if not vegan) to the layers.
• Extra Vegetables: Roasted bell peppers, broccoli, or artichoke hearts make excellent additions.
• Herbaceous Twist: Add fresh thyme or Italian seasoning to the Alfredo sauce for a deeper flavor.

Tips from Well-Known Chefs

• Chef Isa Chandra Moskowitz: “To make your Alfredo sauce silky, don’t skip whisking the roux—it prevents lumps and ensures creaminess.”
• Chef Chloe Coscarelli: “For a cheesy topping, mix nutritional yeast with breadcrumbs and olive oil, then sprinkle it on top of the lasagna for a crispy finish.”
• Chef Angela Liddon: “Layering raw spinach in the lasagna helps retain its bright color and fresh flavor during baking.”

Frequently Asked Questions

1. Can I make this lasagna gluten-free?
   Yes, use gluten-free noodles and gluten-free flour in the Alfredo sauce.
2. Can I use store-bought Alfredo sauce?
   Absolutely! Choose a vegan Alfredo sauce if you’re keeping it plant-based.
3. Can I make this ahead of time?
   Yes, assemble the lasagna up to 24 hours in advance and refrigerate. Bake just before serving.
4. How can I make this nut-free?
   Use soy milk or oat milk for the sauce and skip any almond-based vegan cream.
5. What if I don’t have nutritional yeast?
   Use vegan Parmesan or omit it entirely for a less cheesy but still flavorful dish.
6. Can I substitute other greens for spinach?
   Kale, Swiss chard, or arugula are great alternatives.
7. What can I use instead of zucchini?
   Try eggplant, butternut squash, or thinly sliced carrots for variety.
8. How do I prevent the noodles from sticking together?
   Lay them flat on a damp towel after boiling or toss them with a bit of olive oil.
9. Can I add more protein?
   Yes, layer in cooked lentils, tofu ricotta, or chickpeas for extra plant-based protein.
10. What should I do if the Alfredo sauce is too thick?
    Thin it out with a splash of plant-based milk or pasta water until it reaches the desired consistency.