Ingredients

• 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)

Instructions

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