Sweet Pea and Artichoke Lasagna

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)

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