fettuccine alfredo lasagna recipe

Written BySheba G Updated On
fettuccine alfredo lasagna recipe
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The Best fettuccine alfredo lasagna recipe

I’m so excited to share with you my favorite fettuccine alfredo lasagna recipe. This dish is a game-changer for any occasion, whether it’s a special dinner or a quick weeknight meal.

My family and I just can’t get enough of it. The combination of rich, creamy fettuccine alfredo sauce, tender lasagna noodles, and melted mozzarella cheese is absolute perfection.

It’s a bit more involved than your average lasagna recipe, but trust me when I say it’s worth the extra effort. The key to this dish is the technique – making the fettuccine alfredo sauce from scratch and layering it with the lasagna noodles and cheese creates a truly unique and satisfying flavor experience.

I’ve made this recipe countless times for my family and friends, and it’s always been a hit. Whether you’re serving it at a holiday gathering or just need a comforting meal after a long day, this fettuccine alfredo lasagna is sure to please.

It’s also surprisingly healthy, considering all the rich flavors – just be mindful of portion sizes to keep things balanced. I love that this recipe allows for some flexibility in terms of ingredients – feel free to customize it with your favorite protein or add some extra veggies for added nutrition.

With this recipe, you’ll be enjoying a delicious, satisfying meal in no time.

Fettuccine Alfredo Lasagna

Fettuccine Alfredo Lasagna

4.8 from 614 votes

This rich and creamy fettuccine alfredo lasagna combines layers of pasta, cheese, and a velvety alfredo sauce. It is a comforting and indulgent dish perfect for family dinners.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Alfredo Sauce

1 cup unsalted butter
1 large onion, finely chopped
4 cloves garlic, minced
8 oz cream cheese, softened
1 cup heavy cream
2 cups grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg

For the Lasagna

12 oz fettuccine pasta
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 375°F.
2Boil water in a large pot, add salt and cook the fettuccine pasta until al dente, about 8-10 minutes.
3Drain and set aside.
4In a saucepan, melt the butter over medium heat.
5Add the chopped onion and cook until translucent, about 5 minutes.
6Add the minced garlic and cook for another minute until fragrant.
7Stir in the cream cheese and heavy cream, cook until the cream cheese is fully melted and the mixture is smooth.
8Add the Parmesan cheese, salt, black pepper, and nutmeg.
9Stir until the cheese is fully melted and the sauce is creamy.
10Remove from heat and set aside.
11In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, eggs, parsley, salt, and black pepper.
12Mix well until smooth.
13Spread a thin layer of alfredo sauce on the bottom of the baking dish.
14Arrange a layer of cooked fettuccine, followed by a layer of the ricotta mixture, and sprinkle with 1/2 cup of mozzarella.
15Repeat with another layer of fettuccine, alfredo sauce, ricotta mixture, and mozzarella.
16Top with a final layer of fettuccine, alfredo sauce, and the remaining mozzarella and Parmesan cheese.
17Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
18Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
19Let the lasagna rest for 10 minutes before slicing and serving.
20This allows the layers to set and makes it easier to serve.
21Enjoy your creamy and delicious fettuccine alfredo lasagna.

🔧Equipment

Large pot
Saucepan
Baking dish (9×13 inches)
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 22g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a smoother sauce, use a hand blender to blend the alfredo sauce until velvety. You can also add cooked chicken or spinach to make it a more hearty meal.

Watch Video Of How Fettuccine Alfredo Lasagna Works

This fettuccine alfredo lasagna is perfect for any occasion – whether you’re serving it at a holiday gathering or just need a comforting meal after a long day. One of my favorite things about this recipe is how well it reheats – simply thaw it overnight in the refrigerator before baking for an easy weeknight meal.

For storage ideas, try freezing individual portions for up to 2 months or refrigerating leftovers for up to 3 days. When reheating leftovers, be sure to follow safe food handling practices and reheat until steaming hot throughout.

❓ Frequently Asked Questions About Fettuccine Alfredo Lasagna

Q: What type of pasta should I use for this recipe?

A: For this fettuccine alfredo lasagna recipe, I recommend using fresh fettuccine noodles for the best results. If you can’t find fresh noodles, you can use dried fettuccine as a substitute.

Q: Can I make this recipe ahead of time?

A: Yes, you can assemble the lasagna up to 24 hours in advance and refrigerate it until ready to bake. Just be sure to let it come to room temperature before baking.

Q: What’s the secret to getting the cheese sauce right in this recipe?

A: To achieve that perfect cheese sauce, make sure to use a combination of grated Parmesan and mozzarella cheese. You can also add some grated nutmeg for an extra boost of flavor.

Q: Can I customize this recipe with different protein sources?

A: Absolutely! Feel free to add cooked chicken, shrimp, or even sautéed spinach to give the dish an extra layer of flavor and nutrition.

Q: How do I ensure that my lasagna doesn’t become too soggy?

A: To prevent sogginess, make sure to cook the pasta al dente before assembling the lasagna. You can also add some extra breadcrumbs on top of the cheese sauce to help absorb excess moisture.

Q: Can I freeze this recipe for later use?

A: Yes, you can freeze this lasagna up to 2 months in advance. Just thaw it overnight in the refrigerator before baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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