Sweet Pea and Artichoke Lasagna

From Bon Appetit magazine. A quick meal that is special. A great combination of flavors!

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• 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.)

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. 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.