Sweet Pea and Artichoke Lasagna
A luxurious vegetarian lasagna featuring layers of artichoke hearts, sweet peas, and three types of cheese - ricotta, mozzarella, and Parmesan. Made with no-boil noodles and fresh basil for a delicious Italian-inspired dish.
Ingredients
- •2 packages frozen artichoke hearts
- •1½ cups whipping cream
- •¼ cup fresh basil leaves
- •2 containers whole-milk ricotta cheese
- •1 pound frozen petite peas
- •¾ cup grated Parmesan cheese
- •2 large eggs
- •1 teaspoon salt
- •1 package no-boil lasagna noodles
- •4 cups coarsely grated mozzarella cheese
Cooking Instructions
- 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.
20 min
- 2.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
10 min
- 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.
70 min
