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