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The Kitchen Table

Recipe of the day November - I love Pasta!

15 years ago

SWEET PEA AND ARTICHOKE LASAGNA

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped

1 1/2 cups whipping cream, divided

1/4 cup (packed) chopped fresh basil leaves

2 (15-ounce) containers whole-milk ricotta cheese

1 1-pound bag frozen petite peas, thawed

3/4 cup grated Parmesan cheese

2 large eggs

1 teaspoon salt

1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)

4 cups coarsely grated mozzarella cheese (about 1 pound)

Preheat oven to 400Â°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl.

PurÃ©e remaining 1 cup cream, ricotta, and next 4 ingredients in 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. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.

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.

Bon AppÃ©tit, June 2007

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Comments (4)

kathleenca
15 years ago
Boy, this sounds good, luckygardnr. I will make it the next time my vegetarian friends come over. Thanks!
sharon_fl
15 years ago
Wow-this sounds delish! Thanks for posting it-will print it out and try it!
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patti43
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Wish I had a recipe. If we do have pasta, I usually just throw it together with pesto and chicken or shrimp or red sauce with hamburger or something. Or I do alfredo--no recipe, just a lot of fresh parmesan, cream and butter. ;-)
luckygardnr
Original Author
15 years ago
Here's another one. Don't remember if I've posted it before or not, but I love ordering it at the Olive Garden Restaurant.

Copycat Olive Garden Alfredo Fettucine

Ingredients:

8 Oz Cream cheese, cut in bits
1/2 Cup Milk
3/4 Cup Parmesan cheese, grated
8 Oz Fettuccine, cook; drain
1/2 Cup Butter (or margarine)

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Makes 4 servings

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