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

Sweet Pea Lasagna

Real Simple JULY 2010

  • Yield: Serves 4
  • Prep time: 15 Minutes
  • Other: 50 Minutes


  • 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


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: 593
  • Protein: 27g
  • Carbohydrate: 67g
  • Sugars: 10g
  • Fiber: 7g
  • Fat: 23g
  • Saturated fat: 11g
  • Calcium: 286mg
  • Iron: 4mg
  • Sodium: 689mg
  • Cholesterol: 63mg

Go to Full Version of

Sweet Pea Lasagna Recipe