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Dump and Go Creamy White Lasagna - Easy, Cozy, and Comforting

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • No-boil lasagna noodles (about 12 sheets)
  • Alfredo sauce (2 jars, 22–24 ounces total)
  • Whole milk ricotta (15–16 ounces)
  • Mozzarella cheese (3–4 cups shredded)
  • Parmesan cheese (1 cup finely grated)
  • Cooked chicken (3 cups shredded; rotisserie works great) or Italian sausage (1 pound cooked and crumbled)
  • Baby spinach (3–4 cups, roughly chopped) or frozen spinach (thawed and squeezed dry)
  • Garlic (2–3 cloves, minced) or 1 teaspoon garlic powder
  • Italian seasoning (1–2 teaspoons)
  • Crushed red pepper (optional, 1/2 teaspoon for a little heat)
  • Lemon zest (optional, 1 teaspoon) or a squeeze of lemon juice
  • Olive oil or melted butter (1 tablespoon)
  • Salt and black pepper (to taste)

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Prep the filling: In a bowl, stir together ricotta, 1 cup mozzarella, 1/2 cup Parmesan, garlic, Italian seasoning, a pinch of salt and pepper, and lemon zest if using. Drizzle in the olive oil or melted butter for extra silkiness.
  3. Prepare the sauce: In another bowl, mix Alfredo sauce with 1/4 cup water or milk to loosen slightly. This helps hydrate no-boil noodles and keeps everything creamy.
  4. Layer 1: Spread a thin layer of the Alfredo mixture on the bottom of the dish. Lay down 3–4 no-boil noodles to cover.
  5. Layer 2: Dollop and gently spread 1/3 of the ricotta mixture over the noodles. Top with 1 cup of the chicken or cooked sausage and a handful of spinach.
  6. Sauce and cheese: Spoon over about 1 cup of the Alfredo mixture. Sprinkle with 3/4 cup mozzarella and 2–3 tablespoons Parmesan.
  7. Repeat: Make two more layers the same way—noodles, ricotta, protein, spinach, sauce, and cheese.
  8. Finish: Top with a final layer of noodles, the remaining Alfredo, and the rest of the mozzarella and Parmesan. Add a pinch of crushed red pepper if you like.
  9. Cover and bake: Cover tightly with foil (tent slightly so it doesn’t stick to the cheese). Bake for 30 minutes.
  10. Uncover and brown: Remove foil and bake another 12–15 minutes, until the top is golden and the edges bubble.
  11. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. This helps it set and slice cleanly.