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Mealtime Monday: Deconstructed Lasagna with Peas and Herbed Ricotta

By Helen Malkin

We recently kicked off a new series you will see regularly on our blog and on Instagram featuring recipes for you and your little ones. We know that motherhood has its set of challenges, but cooking shouldn’t be one of them! Follow our blog for more recipes that are great for the whole family!

Step into spring with this fresh, easy dinner recipe. This recipe, courtesy of Judy Kim &  Delish, flips conventional lasagna on its head. Ditch the oven and long wait time and serve up a new recipe that the whole family will enjoy. Our favorite part? It only takes 10 minutes of prep work and you’ll have your whole meal ready in twenty-five minutes. This is great way to slip in a healthy meal during a busy week.
1 lb Lasagna
Kosher salt
2 tbsp extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1 Cup diced onion
1 Cup low-sodium chicken stock
1 lb peas (fresh or frozen)
½ Cup chopped parsley
1 ½ Cup freshly grated Pecorino Romano
1 ½ Cup whole milk ricotta
½ Cup mint leaves
Freshly ground black pepper

Photo & Recipe by Judy Kim and Delish

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