- Silicone Spatula/Scraper: Essential for mixing ingredients, folding, and ensuring smooth layers during assembly.
- Kitchen Scales (Digital): Accurate measuring is key for perfect proportions in baking lasagna; useful for measuring cheese or vegetables if recipe calls for specific weights.
- Silicone Baking Mat: Supports evenly cooked and perfectly browned edges of your bakeware, handy for the bottom layer that touches the pan.
- Oven Thermometer (Digital): Ensures accurate oven temperature to avoid under or overcooking lasagna layers; vital for consistent results.
- Pyrex Glass Mixing Bowls: Ideal for combining ingredients due to their durability and non-reactivity with acidic components like tomato sauce.
- KitchenAid Stand Mixer (Mini): Can be used to mix ricotta or other fillings thoroughly; compact size is convenient.
- Large Casserole Dish: Spacious enough for a generous lasagna and suitable for even heat distribution during baking.
- Silicone Pie Clip: Great for securing the edges of your pastry or pie crust to prevent shrinkage; might be handy if you're layering something on top.
- Stainless Steel Mixing Bowls: Versatile bowls that can handle a variety of ingredients and are dishwasher safe.
- Bamboo Spatula: Durable, heat-resistant spatula perfect for flipping or maneuvering without sticking.
- Mandoline Slicer: For creating uniform slices of artichokes or peas to ensure even cooking and presentation in the lasagna layers.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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