Photo by: Photo: Jonny Valiant; Styling: Sara Quessenberry

Sweet Pea Lasagna

  • Yield: Serves 4


  • 1 none 10-ounce package frozen peas
  • 1 none 16-ounce container ricotta
  • none Kosher salt and black pepper
  • 1 none 16-ounce jar marinara sauce
  • 1 none 9-ounce package no-boil lasagna noodles
  • 1/4 cup shredded mozzarella


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.

Nutritional Information

Amount per serving
  • Calories: 593none
  • Protein: 27g
  • Carbohydrate: 67g
  • Sugars: 10g
  • Fiber: 7g
  • Fat: 23g
  • Saturated fat: 11g
  • Calcium: 286mg
  • Iron: 4mg
  • Sodium: 689mg
  • Cholesterol: 63mg

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Sweet Pea Lasagna Recipe