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Easy Spinach Lasagna with White Sauce

Rated as 4.37 out of 5 Stars

"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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servings 492
Original recipe yields 9 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 492 calories; 33.7 31.2 19.7 81 1047 Full nutrition

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Read all reviews 186
  1. 245 Ratings

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Most helpful positive review

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 mozza...

Most helpful critical review

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...

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Least positive

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 mozza...

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 i...

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 alfred...

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 ca...

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...

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' Alfre...

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!!!

Very yummy!!My 8 yr. old ate 4 helpings!!Definately worth making!

The carrots were still hard...I will at least halfway cook the carrots next time.