Sweet Pea And Artichoke Lasagna

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From bon appetit magazine. A quick meal that is special. A great combination of flavors!!

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Steps

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Preheat oven to 400f.

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Brush 13x9x2-inch glass baking dish with oil.

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Mix artichokes , 1 / 2 cup cream , and basil in medium bowl.

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Puree remaining 1 cup cream , ricotta , and next 4 ingredients in food processor.

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Spread 1 cup ricotta mixture over bottom of prepared baking dish.

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Arrange 4 noodles in single layer over ricotta , breaking noodles as needed to cover.

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Spread half of artichoke mixture over.

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Spread 2 1 / 2 cups ricotta over artichokes.

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Sprinkle mozzarella cheese over.

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Repeat with 4 noodles , artichoke mixture , 2 1 / 2 cups ricotta mixture , and 1 cup mozzarella.

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Top with 4 noodles.

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Spread remaining ricotta mixture over , then sprinkle remaining 2 cups mozzarella over.

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Tent with foil and seal edges.

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Bake lasagna 30 minutes.

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Remove foil.

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Continue baking until bubbling at edges and brown , about 25 minutes.

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Let sit for 15 minutes before serving.

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Ingredients

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frozen artichokes, whipping cream, fresh basil leaf, whole milk ricotta cheese, frozen baby peas, parmesan cheese, eggs, salt, no-boil lasagna noodles, mozzarella cheese