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

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.