Deconstructed Lasagna With Peas And Herbed Ricotta Recipe Delish Com

Ingredients

1 lb. lasagna noodles

kosher salt

2 tbsp. extra-virgin olive oil, plus more for drizzling

1 c. small onion, chopped

2 cloves garlic, minced

1 c. low-sodium chicken broth

1 lb. peas (fresh or frozen)

1/2 c. chopped parsley

1 1/2 c. freshly grated Pecorino Romano, divided

1 1/2 c. whole milk ricotta

1/2 c. mint leaves

Freshly ground black pepper

Preparation

Step 1Bring a large pot of water a boil and generously season with salt. Place lasagna noodles in resealable plastic bag on top of a kitchen towel and gently break up noodles using a rolling pin. (Shapes can be all different sizes.) Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until onion is softened, about 5 minutes. Pour in chicken broth and season with salt, then bring to a boil and simmer for 5 minutes. Add peas and stir until warmed through.Step 3Add cooked lasagna noodles, parsley and 1 cup Pecorino to skillet and mix until pasta is well coated. (If pasta is dry, add a splash of reserved pasta water.)Step 4Transfer pasta mixture to a large platter. Add large spoonfuls of ricotta all over and top with fresh mint, pepper, remaining 1/2 cup Pecorino, and a drizzle of olive oil. Serve immediately.

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