This lasagna is so good it makes me angry!…like the Hulk. Angry because in a perfect world eating this ooey-gooey veggie-packed lasagna everyday for breakfast, lunch and dinner would be utopia. Not sure my stomach would like lasagna every day but my mouth and brain receptors would! The saying goes “To much of a good thing is bad”. Grrr! I’m angry!
I actually think the Hulk would like this lasagna. Yes, it’s scrumptious but it’s also green (like the Hulk) and full of nutrition, which the Hulk needs, right? Anyway, I digress. Enough Hulk talk. Lets talk lasagna!
Here’s the story…
A damp evening summons comfort food and that’s precisely what my best friend Caitlin had in mind! The plan: eat awesomeness lasagna and watch This is It. Indeed it was; this was it, Caitlin ditched her law books and grabbed a knife and grater! So, while I enjoyed wine and chatted it up with Megan and Jackie (whom I’ve known since nap time was part of daily routine), Caitlin made this hulk of lasagna! She loves us! It’s official.
I’ve never eaten such a lasagna; it didn’t have a sauce and it was green; not like dark-spinach-green but light green. Quite pretty actually. Each layer was packed with flavor and you may be thinking “oh, I don’t like peas!” but the beauty of this lasagna is that it didn’t taste like a load of peas and noodles in your mouth. Each bite is robust with the flavor and texture of artichoke and ricotta cheese, and the peas simply harmonize in the background. The mozzarella? Oh, the mozzarella! The mozzarella lends it’s cheesy-stringy goodness with each morsel.
Back to the sauce or lack there-of. Lasagnas I’ve consumed in the past and very much enjoyed, included a red sauce or a bechamel sauce. This lasagna didn’t have a sauce at all OR butter! Whaaat?? It’s all good, it was packed with pureed green peas, artichoke hearts and basil. AND of course cheese! This is definitely a good and good-for-you type of lasagna; the type of lasagna you make for people you care about.
To take a healthier spin on this recipe, use low fat whipping cream and low fat ricotta cheese.
Nutritional perks –
Green peas – low in saturated fat and cholesterol, good source of protein, Vitamin A, niacin and B6. Great source of fiber.
Artichokes – also low in saturated fat and cholesterol, good source of niacin and magnesium. Great source of fiber and Vitamin C.
Basil – source of protein and Vitamins E, A, C, K and B6. A source of folate, calcium and iron. Wow! Basil? Who knew?
Sweet Pea & Artichoke Lasagna replicated from Bon Appetit
Makes 10 to 12 servings
– 2 8oz packages of frozen artichoke hearts thawed and coarsely chopped OR 2 cans of artichoke hearts coarsely chopped
– 1 1/2 cups whipping cream (divided)
– 1/4 cup fresh chopped basil leaves
– 2 15oz containers of whole milk ricotta cheese
– 1 16oz bag of frozen petite peas thawed
– 3/4 cup grated Parmesan cheese
– 2 large eggs
– 1 tsp salt
– 1 8-9oz package of no-boil lasagna noodles
– 4 cups grated mozzarella cheese
Preheat oven to 400 degrees. Brush a 13×9 glass baking dish with oil or spray with a nonstick cooking spray.
In a bowl, mix artichoke hearts, 1/2 cup cream and basil. Place the remaining cream, petit peas, ricotta, Parmesan and 2 eggs into a food processor and puree baby!
Spread 1 cup of the ricotta mixture on the bottom of the glass baking dish. Arrange 4 noodles over the ricotta mixture. Spread half of the artichoke mixture over the noodles. Spread 2 1/2 cups ricotta mixture over the artichoke layer. Sprinkle 1 cup of mozzarella. 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 for 30 minutes. Remove foil and continue baking until bubbling at edges and brown on top (about 25 minutes). Let stand 15 minutes.