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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.