Spinach and Red Pepper Alfredo Lasagna

Spinach and Red Pepper Alfredo Lasagna

This dish is a nice swap from traditional red-sauce lasagnas!

Spinach and Red Pepper Alfredo Lasagna

Servings 6


  • 9 dried lasagna noodles, whole wheat
  • 10 oz Alfredo Sauce
  • 3 T lemon juice
  • 10 oz package frozen chopped spinach, thawed and well-drained
  • 1 c roasted red peppers, chopped, drained
  • 1 c shredded chicken, cut into small pieces (if desired)
  • 1/2 c mozzarella cheese, shredded


  1. Pre-heat oven to 325. Coat a 9x13 baking pan with cooking spray.

  2. Cook noodles according to package instructions . Drain and rinse with cool water. You can also use the noodles that do not require any pre-boiling!

  3. While noodles are cooking, combine sauce, lemon juice, spinach, and red peppers (and if desired, shredded chicken).

  4. Arrange 3 cooked noodles in the pan. Top with 1/3 spinach mixture. Repeat two more times.

  5. Cover with foil and bake for 45 minutes.

  6. Uncover, sprinkle with cheese, and bake uncovered until cheese is melted.

  7. Let dish stand for 5 minutes before serving.