Best Sweet Pea And Artichoke Lasagna Recipes

SWEET PEA AND ARTICHOKE LASAGNA

Sweet Pea and Artichoke Lasagna image

Make and share this Sweet Pea and Artichoke Lasagna recipe from Food.com.

Provided by KathyP53

Categories Vegetable

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 10

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.)

Steps:

Preheat oven to 400°F.
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.

Nutrition Facts : Calories 506.9, Fat 37.8, SaturatedFat 22.9, Cholesterol 176.6, Sodium 750.8, Carbohydrate 15.1, Fiber 4.1, Sugar 3.5, Protein 28.1

SWEET PEA AND ARTICHOKE LASAGNA

Sweet Pea and Artichoke Lasagna image

Categories Food Processor Cheese Dairy Egg Herb Pasta Vegetable Bake Vegetarian Quick & Easy High Fiber Dinner Lunch Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 10

Ingredients

2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)

Steps:

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.

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