95 min.
Preparation time
Preparation: 25 min.
Cooking: 70 min.
Gaps: no
Total: 95 min.
Servings
Serve: 12 persons
Weight Per Serving: 249g
Price Per Serving: 2.21$
489kcal
Nutrition
Calories: 489kcal
Protein: 20.62%
Fat: 57.38%
Carbs: 22%
Ingredients
- 2 large eggs
- 0.3 cup basil fresh packed chopped ()
- 0.3 cup basil fresh packed chopped ()
- 16 ounce artichoke hearts frozen thawed coarsely chopped
- 1 pound mozzarella cheese grated
- 8 ounce no boil lasagna noodles (12 noodles)
- 0.8 cup parmesan cheese grated
- 1 pound peas frozen thawed
- 1 teaspoon salt
- 30 ounce ricotta cheese
- 1.5 cups whipping cream divided
Equipment
- bowl
- oven
- baking pan
- aluminum foil
- glass baking pan
Directions
- 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.
- Self
Nutrition Facts
Properties
Nutrition Score
16.584782608696%
Nutrients percent of daily need