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Deconstructed Lasagna with Peas and Herbed Ricotta

Judy Kim
  • 25 minutes
  • Serves 4

INGREDIENTS

2 cloves

Garlic

1/2 cup

Mint, leaves

1 cup

Onion, small

1/2 cup

Parsley

1 lb

Peas, fresh or frozen

1 cup

Chicken broth, low-sodium

1 lb

Lasagna noodles

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

1 1/2 cups

Pecorino romano

1 1/2 cups

Whole milk ricotta