Ricotta-Pea Lasagna Rolls

Pea Lasagna

These roll-ups are a cinch to throw together on a busy night, and also tuck easily into a bento box for lunch.


  • Lasagna noodles
  • Frozen peas
  • Kite Hill ricotta cheese
  1. Cook the lasagna noodles in boiling water for 10 to 12 minutes, until tender. Drain, rinse with cold water and set aside.
  2. Meanwhile, cook the peas and mash with a fork to desired consistency.
  3. Spread each lasagna noodle with a thin layer of the Kite Hill ricotta, and add a layer of peas. Roll up tightly to serve.

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