Sweet Pea and Artichoke Lasagna

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

1. Preheat oven to 400°F.
2. Brush 13x9x2-inch glass baking dish with oil.
3. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor.
4. 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.
5. Spread half of artichoke mixture over.
6. Spread 2 1/2 cups ricotta mixture over artichokes.
7. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
8. Top with 4 noodles.
9. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
10. Bake lasagna 30 minutes.
11. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes.
12. Let stand 15 minutes before serving.
13. Self