Sweet Pea and Artichoke Lasagna |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 10 |
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For a quick defrost, microwave the veggies in bowls for one to two minutes on high. 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) |
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.
4. 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
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