Sweet Pea and Artichoke Lasagna!

Submitted by: Guinevere Dorado
Reminiscent of spinich&artichoke dip....with noodles!

Serves: 12

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

2 eight oz packages frozen artichoke hearts, thawed and coarsely chopped
1.5 cups whipping cream
1/4 cup chopped fresh basil leaves (densely packed)
2 (15 oz) containers whole-milk ricotta cheese
1 one-pound bag frozen peas, thawed
3/4 cup grated parmesan cheese
2 large eggs
1 teaspoon salt
12 lasagna noodles
4 cups coarsely grated mozzarella cheese (about 1 lb)

Method

preheat oven to 400 degrees. 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 processor. I accidentally blew up my kitchen aid attempting this. It started smoking and flaming. 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 2.5 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2.5 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, sealing edges. Bake lasagna 30 minutes. Remove foil; continue baking untl bubbling at edges and brown on top,a bout 25 minutes. Let stand 15 minutes before serving. Damn good. Really rich and creamy.

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