Sweet Pea and Artichoke Lasagna |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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From Bon Appetit magazine. A quick meal that is special. A great combination of flavors! Ingredients:
2 (8 ounce) packages frozen artichokes, thawed and coarsely chopped |
1 1/2 cups whipping cream, divided |
1/4 cup packed chopped fresh basil leaf |
2 (15 ounce) containers whole milk ricotta cheese |
1 (1 lb) bag frozen baby peas, thawed |
3/4 cup grated parmesan cheese |
2 large eggs |
1 teaspoon salt |
12 no-boil lasagna noodles |
4 cups coarsely grated mozzarella cheese (1 lb.) |
Directions:
1. Preheat oven to 400°F.
2. Brush 13x9x2-inch glass baking dish with oil.
3. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Puree remaining 1 cup cream, ricotta, and next 4 ingredients in food processor.
4. 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.
5. Spread 2 1/2 cups ricotta over artichokes. Sprinkle mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
6. Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil and seal edges.
7. Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown, about 25 minutes. Let sit for 15 minutes before serving.
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