Deconstructed Lasagna with Peas and Herbed Ricotta
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
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