Name: Sweet Pea and Artichoke Lasagna
Prep time: 25 minutes
Total time: 1 hour 35 minutes
Yield: Makes 10 to 12 servings
Ingredients: 2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped; 1 1/2 cups whipping cream, divided; 1/4 cup (packed) chopped fresh basil leaves; 2 (15-ounce) containers whole-milk ricotta cheese; 1 1-pound bag frozen petite peas, thawed; 3/4 cup grated Parmesan cheese; 2 large eggs; 1 teaspoon salt; 1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles); 4 cups coarsely grated mozzarella cheese (about 1 pound)

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Sweet Pea and Artichoke LasagnaBrian Leatart

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

Recipe information

Total Time
1 hour 35 minutes
Yield
Makes 10 to 12 servings

Ingredients

2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped

1 1/2 cups whipping cream, divided

1/4 cup (packed) chopped fresh basil leaves

2 (15-ounce) containers whole-milk ricotta cheese

1 1-pound bag frozen petite peas, thawed

3/4 cup grated Parmesan cheese

2 large eggs

1 teaspoon salt

1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)

4 cups coarsely grated mozzarella cheese (about 1 pound)

Preparation

Step 1
Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
Step 2
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
Step 3
Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.

Nutrition Per Serving

Nutritional analysis per serving: 495.16 Calories (kcal)

56.6% Calories from Fat

31.13 (g) Fat

17.67 (g) Saturated Fat 145.24 (mg) Cholesterol

27.26 (g)

#### Nutritional analysis provided by Self

TagsPasta Lasagna Italian European Basil Herbs & Spices Pea Bean and Legume Vegetable Ricotta Cheese Dairy Mozzarella Artichoke Main Dinner Nut Free Vegetarian Easy Weeknight Meals Oven Bake Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes