Spring Pea Lasagna With Sundried Tomato Puree And C

Name: Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lasagna noodles, cooked; 12 ounces fresh ricotta; 1 cup tomato sauce; 2 cups peas; 1/2 bunch chives; 1 tablespoon fresh mint; 1/3 jalapeno, seeded and diced; 1/4 cup olive oil; 1/4 cup golden raisins; 1/2 cup sundried tomatoes; 1/2 can chickpeas with their liquid; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 tablespoon smoked paprika; salt and pepper; 3/4 cup shredded mozarrella

Servings: persons

8 ounces lasagna noodles, cooked
12 ounces fresh ricotta
1 cup tomato sauce
2 cups peas
1/2 bunch chives
1 tablespoon fresh mint
1/3 jalapeno, seeded and diced
1/4 cup olive oil
1/4 cup golden raisins
1/2 cup sundried tomatoes
1/2 can chickpeas with their liquid
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon smoked paprika
salt and pepper
3/4 cup shredded mozarrella

1
Combine peas and ricotta in a blender and puree together.
2
Soak golden raisins and sundried tomatoes in hot water to soften. Remove and set aside.
3
In a blender, combine chives, mint, 1 tbsp lemon juice, jalapeno, and olive oil and puree. Remove and set aside.
4
Drain golden raisins and sundried tomatoes and add to a blender with chickpeas and their liquid, tomato sauce, 1 tbsp lemon juice, and 1 tbsp smoked paprika. Puree until smooth and season well with salt and pepper.
5
In a lasagna pan, layer pasta with alternating layers of tomato puree and ricotta-pea puree. Make the last layer a thin layer of ricotta topped with the shredded mozarrella and the chive oil.
6
Bake at 350 about 20 minutes, or until heated through.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces lasagna noodles, cooked, 12 ounces fresh ricotta, 1 cup tomato sauce, 2 cups peas, and more.

Yes, Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions