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Sweet Pea Lasagna

Photo: Jonny Valiant; Styling: Sara Quessenberry
Prep time 15 mins
Other time 50 mins
Yield Serves 4


  • 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

Nutrition Information

  • calories 593
  • protein 27 g
  • carbohydrate 67 g
  • sugars 10 g
  • fiber 7 g
  • fat 23 g
  • satfat 11 g
  • calcium 286 mg
  • iron 4 mg
  • sodium 689 mg
  • cholesterol 63 mg

How to Make It

  1. Heat oven to 400ºF. 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 1/4 teaspoon 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.