Sweet Pea And Artichoke Lasagna

• 2 (8 ounce) packages frozen artichokes, thawed and coarsely chopped
• 1 1/2 cups whipping cream, divided
• 1/4 cup packed chopped fresh basil leaf
• 2 (15 ounce) containers whole milk ricotta cheese
• 1 (1 lb) bag frozen baby peas, thawed
• 3/4 cup grated parmesan cheese
• 2 large eggs
• 1 teaspoon salt
• 12 no-boil lasagna noodles
• 4 cups coarsely grated mozzarella cheese (1 lb.)

1. Preheat oven to 400u0b0F.
2. Brush 13x9x2-inch glass baking dish with oil.
3. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Puree remaining 1 cup cream, ricotta, and next 4 ingredients in food 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. Spread half of artichoke mixture over.
5. Spread 2 1/2 cups ricotta over artichokes. Sprinkle mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
6. Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil and seal edges.
7. Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown, about 25 minutes. Let sit for 15 minutes before serving.

frozen artichokes, whipping cream, fresh basil leaf, containers, baby peas, parmesan cheese, eggs, salt, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/sweet-pea-and-artichoke-lasagna-229932 (may not work)