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Sweet Pea and Artichoke Lasagne

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant sweet pea and artichoke lasagne offers a sophisticated, vegetarian twist on the traditional Italian classic. By swapping the usual heavy ragù for a bright, seasonal blend of garden peas and tender artichoke hearts, this dish feels lighter yet remains incredibly satisfying. The combination of creamy ricotta and fresh basil provides a delicate fragrance that perfectly complements the sweetness of the peas, making it an ideal choice for a spring or summer lunch.

Designed with simplicity in mind, this recipe uses no-boil lasagne sheets and shop-bought frozen vegetables to cut down on preparation time without sacrificing flavour. It is a brilliant meat-free alternative for Sunday hosting or a comforting mid-week meal that the whole family will enjoy. Serve it alongside a crisp green salad and some crusty garlic bread for a complete vegetarian feast.

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Ingredients for Sweet Pea and Artichoke Lasagne

  • 2 (230g) packages frozen artichoke hearts, thawed, coarsely chopped

  • 350ml whipping cream, divided

  • 1/4 cup (packed) chopped fresh basil leaves

  • 2 (425g) containers whole-milk ricotta cheese

  • 450g bag frozen petite peas, thawed

  • 90g grated Parmesan cheese

  • 2 large eggs

  • 1 teaspoon salt

  • 1 (8- to 250g ) package no-boil lasagne noodles (12 noodles)

  • 450g coarsely grated mozzarella cheese (about 450g )

How to make Sweet Pea and Artichoke Lasagne

Preheat oven to 204°C. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 240ml cream, ricotta, and next 4 ingredients in processor. Spread 240ml 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 600ml ricotta mixture over artichokes. Sprinkle 120g mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 600ml ricotta mixture, and 240ml mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 475ml mozzarella over. Tent with foil, sealing edges.

Bake lasagne 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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