Sweet Pea Lasagna Recipe

INGREDIENTS
10-ounce package frozen peas
16-ounce container ricotta
Kosher salt and black pepper
16-ounce jar marinara sauce
9-ounce package no-boil lasagna noodles
1/4 cup shredded mozzarella

DIRECTIONS
1.     Heat oven to 400° F. 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 ¼ tea-spoon 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.


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