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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