Sweet Pea and Artichoke Lasagna

Sweet Pea and Artichoke Lasagna
Photo by Brian Leatart

Ingredients

  • 1 ½ cups whipping cream
  • 2 large eggs
  • 1 8- to 9-ounce package no-boil lasagna noodles
  • 4 cups grated mozzarella cheese
  • 2 15-ounce containers whole-milk ricotta cheese
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon salt
  • + 3 more ingredients
    • ¼ cup fresh basil leaves
    • 2 8-ounce packages frozen artichoke hearts
    • 1 1-pound bag frozen petite peas

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 la...

View full recipe at Epicurious

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