Sweet Pea and Artichoke Lasagne

Ingredients for Sweet Pea and Artichoke Lasagne

• 2 (230g) packages frozen artichoke hearts, thawed, coarsely chopped

• 350ml whipping cream, divided

• 1/4 cup (packed) chopped fresh basil leaves

• 2 (425g) containers whole-milk ricotta cheese

• 450g bag frozen petite peas, thawed

• 90g grated Parmesan cheese

• 2 large eggs

• 1 teaspoon salt

• 1 (8- to 250g ) package no-boil lasagne noodles (12 noodles)

• 450g coarsely grated mozzarella cheese (about 450g )

How to make Sweet Pea and Artichoke Lasagne

Preheat oven to 204°C. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 240ml cream, ricotta, and next 4 ingredients in processor. Spread 240ml 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 600ml ricotta mixture over artichokes. Sprinkle 120g mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 600ml ricotta mixture, and 240ml mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 475ml mozzarella over. Tent with foil, sealing edges.

Bake lasagne 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.