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Sausage and Alfredo Skillet Lasagna with Fresh Spinach

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Sausage and Alfredo Skillet Lasagna with Fresh Spinach

Is there anything in life better than pasta?  I mean, rich, meaty, cheesy, creamy, hearty, baked pasta???


Cheeeeeeeesy….  bubbling hot deliciousness…. Are you ready for it?


Healthy and ready in 30 minutes.  30 minutes!!!  Boom.


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Sausage and Alfredo Skillet Lasagna with Fresh Spinach

I have a confession to make; I love store-bought Alfredo sauce.  There I said it.  I’ve made my own Alfredo sauce and while delicious it’s got way more calories and fat then the store-bought stuff.  What gives???  Well I’m just going to go with it!  Here I’ve added spicy sausage to compliment the creamy Alfredo sauce and added fresh spinach.  Honestly, i added the spinach to alleviate my guilt from the Alfredo!!!

  • Author: Lisa G
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 -8


1 tsp extra virgin olive oil

453 g extra lean spicy sausage meat (I used pork but turkey will work too) meat removed from the casings

1 Medium onion, diced

Half a 227 g bag fresh spinach (2 large handfuls)

3 Cloves garlic, crushed

½ Cup red wine (or white)

410 ml jar of Alfredo sauce (I used store-bought…eeeek)

2 Cups sodium-reduced beef stock



8 Whole wheat (dried) lasagna noodles (uncooked), broken into 4 pieces per noodle (that’s half a standard 375 g box)

1 Cup cottage cheese (I used 2 % because it’s thicker, use what you have on hand)

1 Cup grated Part skim mozzarella cheese

1 tbsp grated Parmesan cheese

Parsley for garnish (optional)


Place a large ovenproof skillet (ideally a cast iron skillet) over medium-high heat and add the olive oil. When the oil is hot (it will ripple) add the sausage; season with salt and pepper. Break the meat up using a wooden spoon.

After about 5 minutes, add the onions and again, season with some salt and pepper.

When the meat is browned and the onions are soft and translucent, drain the meat mixture using a sieve to get rid of the excess fat.

Return the meat and onions to the pan and place over medium heat; add in the spinach and season lightly with salt and pepper.

When the spinach has wilted down add in the garlic, sauté for about 30 seconds, careful not to let the garlic burn.

Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).

After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the Alfredo sauce.

Pour the beef stock into the empty jar of Alfredo sauce and swish it around to release any of the sauce that may be remaining and add it to the pan.; stir well.

Add in the noodles, ensuring they’re covered by the sauce (which is really thin at this point).

Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes.

Dollop in the cottage cheese in even spaces when the noodles are tender.

Top with mozzarella and then the Parmesan.

Place under the broiler until the cheese has melted and slightly darkened.

Top with the parsley just before serving, if you’re going to use it.


  1. You can use mild sausage in place of the spicy.
  2. This is a really fun spin on my fav; Skillet Lasagna!