Sweet Pea Lasagna

sweet-pea-lasagna
Photo by  Jonny Valiant
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 593 calories
    • Fat 23 g
    • Sat Fat 11 g
    • Cholesterol 63 mg
    • Sodium 689 mg
    • Protein 27 g
    • Carbohydrate 67 g
    • Sugar 10 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 286 mg

Heat oven to 400° F. Place the peas in a colander or large strainer and run under cold water until thawed; let drain.In a medium bowl, combine the ricotta, peas, and ¼ tea-spoon each salt and pepper. Spoon half the marinara into an 8-inch square baking dish. Top with 2 layers of lasagna noodles (4 sheets).Spread half the ricotta mixture over the noodles and top with a single layer of lasagna noodles (2 sheets). Spread the remaining ricotta mixture on the noodles. Top with 2 layers of noodles (4 sheets) and the remaining marinara.Sprinkle the mozzarella on top. Loosely cover with foil and bake until the noodles are tender, 45 to 50 minutes.

Ingredients

  1. Check 1 10-ounce package frozen peas
  2. Check 1 16-ounce container ricotta
  3. Check Kosher salt and black pepper
  4. Check 1 16-ounce jar marinara sauce
  5. Check 1 9-ounce package no-boil lasagna noodles
  6. Check 1/4 cup shredded mozzarella

Directions

  1. Heat oven to 400° F. Place the peas in a colander or large strainer and run under cold water until thawed; let drain.
  2. In a medium bowl, combine the ricotta, peas, and ¼ tea-spoon each salt and pepper. Spoon half the marinara into an 8-inch square baking dish. Top with 2 layers of lasagna noodles (4 sheets).
  3. Spread half the ricotta mixture over the noodles and top with a single layer of lasagna noodles (2 sheets). Spread the remaining ricotta mixture on the noodles. Top with 2 layers of noodles (4 sheets) and the remaining marinara.
  4. Sprinkle the mozzarella on top. Loosely cover with foil and bake until the noodles are tender, 45 to 50 minutes.