1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15 oz) containers ricotta cheese
1 (1 lb) bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 tsp salt
12 n0-boil lasagna noodles
4 cups shredded mozzarella cheese
1) Preheat oven to 400F. Brush 13x9x2 inch glass baking dish with oil. Mix artichokes, 1/2 cup sour cream and basil in medium bowl. Puree remaining 1 cup cream, ricotta and next 4 ingredients in food processor. 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 the noodles. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over the ricotta mixture. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture and 1 cup mozzarella.
2) Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
3) Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.
Review: If I haven't mentioned it before, I'm not a patient cook. Therefore, I did not defrost the peas and succeeded in making ice cream in my food processor. It was a frozen mess. However, I still used it and everything came out fine. I just had to endure a fair amount of ribbing from Mike. This lasagna looked pretty gross, with the chopped up peas. But, it was incredibly rich and yummy. Emphasis on rich. I barely finished my serving! And, it overfilled my casserole dish, dripping and burning in the oven. It reminded me once again that I need a large lasagna pan, but I just haven't found one that I like yet! ~ Oh, and the fresh basil? Totally from my garden. :)
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