Ingredients

For the pesto:

• 2 cups tightly packed fresh basil leaves (about 2 1/2 ounces)
• 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
• 2 tablespoons toasted pine nuts
• 2 medium garlic cloves, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil

For the pea and cheese filling:

• 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
• 1 pound frozen peas, thawed
• 1/3 cup finely grated Parmesan cheese (about 1 ounce)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 cup heavy cream

To assemble:

• 1/2 cup heavy cream
• 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
• 1/2 cup toasted pine nuts
• 8 ounces fresh mozzarella cheese, thinly sliced
• Olive oil, for coating the foil

Description

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