Sweet Pea and Artichoke Lasagna

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

Suggestions


Indulge your taste buds with our delightful Sweet Pea and Artichoke Lasagna, a stunning main dish that is perfect for both lunch and dinner gatherings. This creamy lasagna is a delightful twist on the classic recipe, featuring an exquisite blend of flavors that will leave everyone craving more. Imagine layers of tender, no-boil lasagna noodles enveloped in a rich ricotta and mozzarella mixture, brightened by the freshness of pea and artichoke. Each bite offers a harmonious balance of textures and tastes, making it a true crowd-pleaser.

Not only is this dish delicious, but it’s also packed with nutritional goodness, featuring protein-rich ricotta and artichoke hearts, which are known for their health benefits. The addition of sweet peas brings a pop of color and a hint of sweetness, elevating this lasagna to a whole new level. Perfect for entertaining guests or enjoying a cozy family meal, this lasagna is sure to impress with its creamy layers and tantalizing aroma wafting through your kitchen.

With a total cook time of just 95 minutes, this recipe is manageable enough for a weekday dinner yet special enough for a celebration. Serve it with a fresh side salad or crusty bread to complete your dining experience. Get ready to savor every moment as you dive into this extraordinary Sweet Pea and Artichoke Lasagna!

Ingredients

  • large eggs 
  • 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%
Fat57.4%
Carbs21.98%

Properties

Glycemic Index
14.03
Glycemic Load
2.27
Inflammation Score
-8
Nutrition Score
16.428260917249%

Nutrients percent of daily need

Calories:488.69kcal
24.43%
Fat:31.59g
48.59%
Saturated Fat:18.99g
118.67%
Carbohydrates:27.23g
9.08%
Net Carbohydrates:22.92g
8.33%
Sugar:3.97g
4.41%
Cholesterol:144.5mg
48.17%
Sodium:639.24mg
27.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.53g
51.05%
Calcium:434.78mg
43.48%
Phosphorus:382.2mg
38.22%
Selenium:23.1µg
33%
Vitamin A:1481.05IU
29.62%
Vitamin B2:0.46mg
27.29%
Folate:89.17µg
22.29%
Vitamin B12:1.31µg
21.82%
Vitamin C:17.39mg
21.08%
Zinc:2.97mg
19.8%
Fiber:4.31g
17.25%
Manganese:0.28mg
13.83%
Vitamin K:14.18µg
13.51%
Potassium:387.46mg
11.07%
Magnesium:43.63mg
10.91%
Vitamin B1:0.15mg
10.28%
Vitamin B6:0.17mg
8.49%
Iron:1.4mg
7.79%
Vitamin D:0.97µg
6.45%
Vitamin B3:1.26mg
6.31%
Copper:0.12mg
5.99%
Vitamin B5:0.54mg
5.4%
Vitamin E:0.6mg
3.97%
Source:Epicurious