Rating: 3.5 stars
143 Ratings
  • 5 star values: 40
  • 4 star values: 33
  • 3 star values: 29
  • 2 star values: 22
  • 1 star values: 19
Sara Quessenberry

Gallery

Credit: Jonny Valiant

Recipe Summary

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Place the peas in a colander or large strainer and run under cold water until thawed; let drain.

    Advertisement
  • 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.

Nutrition Facts

593 calories; protein 27g; carbohydrates 67g; sugars 10g; fiber 7g; fat 23g; saturated fat 11g; calcium 286mg; iron 4mg; sodium 689mg; cholesterol 63mg.
Advertisement