Sweet Pea Lasagna
10 oz package frozen peas
16 oz container ricotta
16 oz jar marinara sauce
9 oz package no-boil lasagna noodles
1/4 cup shredded mozzarella
Preheat the oven to 400 degrees.
Defrost the peas in a strainer under cold water and let it drain.
Mix the ricotta, peas, 1/4 teaspoon salt and 1/4 teaspoon pepper together.
Place half of the marinara in an 8 inch square baking dish.
Place 2 layers (4 sheets) of lasagna noodles on top of the marinara.
Spread the mixture of peas and ricotta on the lasagna noodles and cover it with another layer (2 sheets) of lasagna noodles.
Do the same with the next layer. Again, spread the mixture of peas and ricotta over the single layer but cover with 2 layers (4 sheets) of lasagna noodles this time.
Cover the top with the remaining marinara.
Sprinkle the mozzarella on top of the marinara sauce and loosely cover the baking dish with foil.
Bake the lasagna for approximately 45 to 50 minutes or until the noodles are tender.