Lasagna Pea and Artichoke

By mhyde

Ingredients

• 2 8oz. packages frozen artichoke hearts, thawed and chopped
• 1 1/2 cups whipping cream, divided
• 1/4 cup chopped fresh basil
• 2 15oz. ricotta
• 1 lb frozen peas, thawed
• 3/4 cup parmesan
• 2 large eggs
• Salt
• No boil lasagna noodles
• 4 cups grated mozzarella

Preparation

Step 1

Preheat oven to 400. Oil 13x9x2 baking dish. Mix artichokes, ½ cup cream, and basil in a medium bowl. Puree remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of pan. Arrange noodles over ricotta. Spread ½ artichoke mixture over. Spread 2 ½ cups ricotta mixture over artichoke mixture, sprinkle on mozzarella. Repeat 2x more with noodles, artichoke mixture, 2 ½ cups ricotta and top with mozzarella . Tent with foil. Bake for 30 minutes, remove foil another 25 minutes. Let stand 10 minutes before serving.