If adults do the prep work and the baking in and out of the oven, this is easy-peasy for kids to put together.      
When children (and even teens) are helping in the kitchen, always use safety first as your motto!
​Supervise carefully and pay attention to details.   Remember - YOU are the responsible one.
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10 oz package frozen peas
16 oz ricotta cheese
16 oz jar of spaghetti sauce
no-boil lasagna noodles  
1 cup shredded mozzarella cheese
1/4 tsp each salt and pepper
  1. Thaw the peas and drain. 
  2. Stir together the ricotta, eggs, salt, and pepper in a bowl.
  3. Spoon 1/4 of the sauce onto the bottom of an 8" square or 9" x 13" Pyrex baking dish.
  4. Carefully place lasagna noodles on top to cover the sauce.
  5. Add another layer of sauce, spreading to lightly cover the noodles.
  6. Next, spoon on about 1/3 of the ricotta mixture, spreading with a rubber spatula.
  7. Sprinkle on a light layer of peas.
  8. Add a layer of shredded cheese over the peas.
  9. Repeat layers:  noodles, sauce, ricotta, peas, cheese for a total of 3 or 4, ending with cheese on top.  
  10. Cover with foil and bake at 375 degrees for about 35 minutes, then uncover and bake until cheese on top is bubbly and lightly golden brown.
  11. Cool slightly before cutting.