Name: Sweet Pea and Artichoke Lasagna
Prep time: 25 minutes
Total time: 1 minutes
Yield: Makes 10 to 12 Servings
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)

Skip to main content

Recipe notes

Back to top