Sweet Pea And Artichoke Lasagna - cooking recipe

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.)

Preparation

Preheat oven to 400\u00b0F.
Brush 13x9x2-inch glass baking dish with oil.
Mix artichokes, 1/2 cup cream, and basil in medium bowl. Puree remaining 1 cup cream, ricotta, and next 4 ingredients in food 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 over artichokes. Sprinkle mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil and seal edges.
Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown, about 25 minutes. Let sit for 15 minutes before serving.