Creamy Alfredo Lasagna
Creamy Alfredo Lasagna
Ingredients
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Parmesan cheese, grated
For the Lasagna
- 9 lasagna noodles, oven-ready or cooked al dente
- 1 pound ground beef, 85-90% lean
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. If using traditional lasagna noodles, cook them according to package directions until al dente. Drain and set aside.
⏱️ 15 min•🌡️ 375
- 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat. Season the cooked beef with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir well and set aside.
⏱️ 10 min
- 3
To make the Alfredo sauce, melt the unsalted butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly (about 5-7 minutes).
⏱️ 7 min
- 5
Remove the sauce from the heat. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and the grated Parmesan cheese until smooth and well combined.
⏱️ 2 min
- 6
Spread about 1 cup of Alfredo sauce evenly at the bottom of a 9x13 inch baking dish.
⏱️ 1 min
- 7
Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
⏱️ 1 min
- 8
Spread half of the seasoned ground beef over the noodles. Sprinkle with 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese.
⏱️ 2 min
- 9
Add another layer of 3 lasagna noodles. Top with about 1 1/2 cups of Alfredo sauce, spreading it evenly.
⏱️ 1 min
- 10
Spread the remaining half of the ground beef over the sauce. Sprinkle with the remaining 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese.
⏱️ 2 min
- 11
Place the final layer of 3 lasagna noodles on top. Cover with the remaining Alfredo sauce. For the final topping, sprinkle generously with an additional 1/2 cup of grated Parmesan cheese (if desired) along with any remaining mozzarella and cheddar.
⏱️ 2 min
- 12
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 35 min•🌡️ 375
- 13
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Alfredo Lasagna
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Parmesan cheese, grated
For the Lasagna
- 9 lasagna noodles, oven-ready or cooked al dente
- 1 pound ground beef, 85-90% lean
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. If using traditional lasagna noodles, cook them according to package directions until al dente. Drain and set aside.
⏱️ 15 min•🌡️ 375 - 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat. Season the cooked beef with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir well and set aside.
⏱️ 10 min - 3
To make the Alfredo sauce, melt the unsalted butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly (about 5-7 minutes).
⏱️ 7 min - 5
Remove the sauce from the heat. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and the grated Parmesan cheese until smooth and well combined.
⏱️ 2 min - 6
Spread about 1 cup of Alfredo sauce evenly at the bottom of a 9x13 inch baking dish.
⏱️ 1 min - 7
Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
⏱️ 1 min - 8
Spread half of the seasoned ground beef over the noodles. Sprinkle with 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese.
⏱️ 2 min - 9
Add another layer of 3 lasagna noodles. Top with about 1 1/2 cups of Alfredo sauce, spreading it evenly.
⏱️ 1 min - 10
Spread the remaining half of the ground beef over the sauce. Sprinkle with the remaining 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese.
⏱️ 2 min - 11
Place the final layer of 3 lasagna noodles on top. Cover with the remaining Alfredo sauce. For the final topping, sprinkle generously with an additional 1/2 cup of grated Parmesan cheese (if desired) along with any remaining mozzarella and cheddar.
⏱️ 2 min - 12
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 35 min•🌡️ 375 - 13
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley.
⏱️ 10 min