Sweet Pea and Artichoke Lasagna
Elevate your pasta night with this delightful Sweet Pea and Artichoke Lasagna, a fresh twist on a comfort food classic. Layers of tender lasagna noodles are paired with a creamy ricotta filling, brimming with sweet peas and tangy marinated artichoke hearts, and topped with a luscious marinara sauce. Melted mozzarella and nutty Parmesan create a golden, bubbly topping that’s irresistible. Perfect for vegetarians or anyone looking to add vibrant, spring-inspired flavors to their meal, this lasagna is both hearty and wholesome. With only 20 minutes of prep, it's an ideal dish for family dinners or gatherings, showcasing an enticing blend of creamy, savory, and herbaceous notes. Garnished with a sprinkle of fresh basil, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Frozen sweet peas
- 2 cups Marinated artichoke hearts, drained and chopped
- 2 cups Ricotta cheese
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the sweet peas and chopped artichoke hearts. Cook for 3-4 minutes until heated through. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and black pepper. Mix well.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the marinara sauce, overlapping slightly if needed.
Spread 1/3 of the ricotta mixture evenly over the noodles. Top with 1/3 of the sweet pea and artichoke mixture. Sprinkle with 1 cup of shredded mozzarella cheese.
Repeat the layers (marinara, noodles, ricotta, veggies, mozzarella) two more times, finishing with a layer of marinara sauce on top.
Sprinkle the remaining 1/2 cup Parmesan and 1 cup mozzarella cheese evenly over the top layer of marinara.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes. Sprinkle with fresh basil before serving.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 601 mg | 46% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
