Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1305.09 Kcal (5464 kJ) | ||
| Calories from fat | 571.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.5g | 98% | |
|---|---|---|---|
| Cholesterol | 245.49mg | 82% | |
| Sodium | 2797.69mg | 117% | |
| Potassium | 2386.96mg | 51% | |
| Total Carbs | 99.22g | 33% | |
| Sugars | 41.67g | 167% | |
| Dietary Fiber | 23.81g | 95% | |
| Protein | 77.65g | 155% | |
| Vitamin C | 60.1mg | 100% | |
| Iron | 10.2mg | 57% | |
| Calcium | 1395.3mg | 140% | |
| Amount Per 100 g | |||
| Calories | 88.53 Kcal (371 kJ) | ||
| Calories from fat | 38.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 98% | |
|---|---|---|---|
| Cholesterol | 16.65mg | 82% | |
| Sodium | 189.79mg | 117% | |
| Potassium | 161.93mg | 51% | |
| Total Carbs | 6.73g | 33% | |
| Sugars | 2.83g | 167% | |
| Dietary Fiber | 1.62g | 95% | |
| Protein | 5.27g | 155% | |
| Vitamin C | 4.1mg | 100% | |
| Iron | 0.7mg | 57% | |
| Calcium | 94.7mg | 140% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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