Sweet Pea Lasagna

Sweet Pea Lasagna
 Jonny Valiant
Serves 4
preparation
15
minutes
cooking
65
minutes

Ingredients

1
10-ounce package frozen peas
1
16-ounce container ricotta
Kosher salt and black pepper
1
16-ounce jar marinara sauce
1
9-ounce package no-boil lasagna noodles
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.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories 593
  • Protein 27 g
  • Carbohydrate 67 g
  • Sugar 10 g
  • Fiber 7 g
  • Fat 23 g
  • Sat Fat 11 g
  • Calcium 286 mg
  • Iron 4 mg
  • Sodium 689 mg
  • Cholesterol 63 mg
What does this mean? See Nutrition 101.