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.
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This is a very easy and tasty recipe, although I adapted it a bit. I used spinach instead of peas because that is what I had in my freezer, and I also subbed cottage cheese for the ricotta to lighten up the dish a bit. It was delicious! Next time I will use an entire 24 oz bottle of marinara, and I also had to cook the dish a little longer than 50 minutes to get my noodles fully done. Will definitely make again since it is so easy.
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