Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 0
Recipe by Real Simple July 2010

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Credit: Jonny Valiant; Styling: Sara Quessenberry

Recipe Summary

prep:
15 mins
additional:
50 mins
total:
1 hr 5 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

593 calories; protein 27g; carbohydrates 67g; sugars 10g; fiber 7g; fat 23g; saturated fat 11g; calcium 286mg; iron 4mg; sodium 689mg; cholesterol 63mg.
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