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Prep Time
15 Mins
Other Time
50 Mins
Yield
Serves 4
Photo: Jonny Valiant; Styling: Sara Quessenberry

How to Make It

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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