INGREDIENTS: (6/8 servings)
8-9 ounce lasagna noodles (12 noodles)
1 pound frozen petite Peas, thawed
8 ounce frozen Artichoke hearts, thawed, coarsely chopped
1 1/2 cup Whipping Cream
1/4 cup chopped fresh Basil leaves
15 ounce whole-milk Ricotta cheese
4 cups coarsely grated mozzarella cheese
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
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.
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 until bubbling at edges and brown on top, about 25 minutes.
Let stand 15 minutes before serving.