fettuccine alfredo lasagna recipe

Written ByJenny Smyth Posted on
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The Best fettuccine alfredo lasagna recipe

Fettuccine Alfredo Lasagna is a dish that has captured the hearts of many. I first tried it at a family gathering, and it was love at first bite.

The creamy sauce, the tender noodles, and the rich flavors all combined to create a taste experience like no other. Since then, I’ve been hooked on this recipe and have made it for my family countless times.

My kids just love it, and I love seeing them enjoy a meal that’s both comforting and satisfying. It’s perfect for any occasion, whether it’s a weeknight dinner or a special event.

The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic cooking techniques. One of the reasons I love this recipe is that it’s so versatile – you can make it for a crowd or just for one or two people.

And let’s not forget about the health benefits – using whole wheat pasta and lean protein sources makes this dish a relatively guilt-free option compared to other rich pasta dishes. Plus, the leftovers are just as delicious as the first serving, making this dish a great option for meal prep or packing lunches.

Fettuccine Alfredo Lasagna

4.8 from 566 votes

A decadent fusion of two classic Italian dishes, this lasagna layers tender fettuccine noodles with a rich and creamy homemade Alfredo sauce, seasoned ricotta, and a blend of mozzarella and Parmesan cheeses. Baked until bubbly and golden, it offers a comforting and indulgent twist on traditional lasagna.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Alfredo Sauce

1/2 cup unsalted butter
4 cloves garlic, minced
3 cups heavy cream
2 cups freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For the Ricotta Layer

2 cups whole milk ricotta cheese
1 large egg
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Lasagna

12 ounces dried fettuccine noodles
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 tablespoon olive oil

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the fettuccine noodles and cook until al dente, about 8 to 10 minutes, then drain in a colander and toss with 1 tablespoon olive oil to prevent sticking.
4While the pasta cooks, make the Alfredo sauce.
5In a large skillet over medium heat, melt the butter until it foams.
6Add the minced garlic and saute until fragrant, about 1 minute, then pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
7Reduce the heat to low and gradually whisk in the 2 cups of grated Parmesan cheese until the sauce is smooth and thickened, about 3 to 4 minutes.
8Season with salt, pepper, and nutmeg, then remove from heat.
9In a medium bowl, combine the ricotta cheese, egg, parsley, salt, and pepper.
10Stir until well blended and set aside.
11Spread a thin layer of Alfredo sauce (about 1/2 cup) on the bottom of the 9×13 inch baking dish.
12Arrange a single layer of cooked fettuccine noodles over the sauce, pressing gently to cover the bottom.
13Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella and 1/3 cup of Parmesan.
14Drizzle another 1/2 cup of Alfredo sauce evenly on top.
15Repeat the layers: noodles, remaining ricotta, 1 cup mozzarella, 1/3 cup Parmesan, and 1/2 cup Alfredo sauce.
16Finish with a final layer of noodles, then pour the remaining Alfredo sauce over the top, making sure to cover all the noodles.
17Sprinkle the remaining 1 cup mozzarella and 1/3 cup Parmesan on top.
18Cover the dish tightly with aluminum foil and bake for 25 minutes.
19Remove the foil and continue baking until the top is golden and bubbly, about 10 to 15 minutes more.
20Let the lasagna rest for 10 minutes before slicing and serving.

🔧Equipment

Large pot
Colander
Large skillet
Whisk
9×13 inch baking dish
Mixing bowls
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 34g💛Saturated Fat: 20g❤️Cholesterol: 130mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 20g

📝Notes

For best results, use freshly grated Parmesan and whole milk ricotta. If the sauce thickens too much while assembling, gently reheat it with a splash of cream. Let the lasagna rest after baking to set the layers for cleaner slices.

Watch Video Of How Fettuccine Alfredo Lasagna Works

In conclusion, Fettuccine Alfredo Lasagna is an excellent choice for any occasion – whether you’re planning a family gathering or just need a delicious meal for yourself. The key to making this dish successful lies in using high-quality ingredients and following basic cooking techniques.

Once you’ve mastered this recipe, you’ll be able to whip up this tasty dish with ease. And don’t worry if you have leftovers – they’re just as good reheated as freshly baked.

❓ Frequently Asked Questions About Fettuccine Alfredo Lasagna

Q: What is Fettuccine Alfredo Lasagna?

Fettuccine Alfredo Lasagna is a creative twist on traditional lasagna, where fettuccine noodles are layered with creamy Alfredo sauce, ricotta cheese, and shredded mozzarella.

Q: Is Fettuccine Alfredo Lasagna healthy?

While this dish is certainly rich in calories, using whole wheat pasta and lean protein sources helps to balance out the nutritional content. Additionally, you can always adjust the amount of cheese used to suit your dietary needs.

Q: Can I make Fettuccine Alfredo Lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance and store it in the refrigerator until ready to bake.

Q: How do I reheat leftover Fettuccine Alfredo Lasagna?

To reheat leftover lasagna, simply place it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Q: Can I freeze Fettuccine Alfredo Lasagna for later use?

You can freeze assembled lasagna up to 3 months and thaw overnight in the refrigerator before baking.

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