Sweet Pea and Artichoke Lasagna

Health score
10%
Sweet Pea and Artichoke Lasagna
95 min.
12
489kcal

Suggestions

This Sweet Pea and Artichoke Lasagna is a delicious and unique twist on the classic Italian dish. It's a perfect option for a hearty and satisfying meal that's sure to impress. With a creamy blend of ricotta, mozzarella, and parmesan cheeses, this lasagna is packed with flavor. The star ingredients, sweet peas, and artichoke hearts add a wonderful texture and a subtle hint of sweetness to the dish. This lasagna is a great choice for a comforting family dinner or even a potluck with friends. It's a dish that's sure to be a crowd-pleaser and will leave everyone asking for more! The best part? It's easy to prepare and can be made ahead of time, making it a convenient option for busy days. Whether you're a lasagna lover or looking for something new to add to your recipe repertoire, this Sweet Pea and Artichoke Lasagna is definitely one to try. It's a flavorful and comforting dish that's perfect for any occasion. So, gather your ingredients, roll up your sleeves, and get ready to create a delicious masterpiece that will have your taste buds dancing!

Ingredients

  • large eggs 
  • 0.3 cup basil fresh packed chopped ()
  • 0.3 cup basil fresh packed chopped ()
  • 16 ounce artichoke hearts frozen thawed coarsely chopped
  • pound mozzarella cheese grated
  • ounce no boil lasagna noodles (12 noodles)
  • 0.8 cup parmesan cheese grated
  • pound peas frozen thawed
  • 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

Nutrition Facts

Calories489kcal
Protein20.62%
Fat57.38%
Carbs22%

Properties

Glycemic Index
19.86
Glycemic Load
2.27
Inflammation Score
-8
Nutrition Score
16.584782608696%

Nutrients percent of daily need

Calories:488.81kcal
24.44%
Fat:31.59g
48.6%
Saturated Fat:18.99g
118.67%
Carbohydrates:27.24g
9.08%
Net Carbohydrates:22.92g
8.33%
Sugar:3.97g
4.41%
Cholesterol:144.5mg
48.17%
Sodium:639.26mg
27.79%
Protein:25.54g
51.08%
Calcium:435.67mg
43.57%
Phosphorus:382.48mg
38.25%
Selenium:23.1µg
33%
Vitamin A:1507.43IU
30.15%
Vitamin B2:0.46mg
27.31%
Folate:89.51µg
22.38%
Vitamin B12:1.31µg
21.82%
Vitamin C:17.48mg
21.19%
Zinc:2.97mg
19.82%
Fiber:4.32g
17.28%
Vitamin K:16.26µg
15.48%
Manganese:0.28mg
14.12%
Potassium:388.93mg
11.11%
Magnesium:43.95mg
10.99%
Vitamin B1:0.15mg
10.29%
Vitamin B6:0.17mg
8.53%
Iron:1.42mg
7.87%
Vitamin D:0.97µg
6.45%
Vitamin B3:1.27mg
6.34%
Copper:0.12mg
6.09%
Vitamin B5:0.54mg
5.41%
Vitamin E:0.6mg
4%
Source:Epicurious