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Sweet Pea and Artichoke Lasagna

Name: Sweet Pea and Artichoke Lasagna
Cuisine: italian
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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
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.

Recipes sourced from Epicurious.com.

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