Sweet Pea Lasagna

Photo: Jonny Valiant; Styling: Sara Quessenberry

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 50 Minutes

Nutritional 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

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

Preparation

1. Heat oven to 400ºF. 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 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).

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.

Note:

July 2010