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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment.
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3
With the food processor running, add the oil in a slow, steady stream until evenly incorporated.
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4
Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients.
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5
Transfer the pesto to a small bowl and set aside.
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6
Reserve the food processor and blade (no need to wash them).
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7
Place all of the measured ingredients except the cream in the bowl of the food processor fitted with the blade attachment.
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8
With the food processor running, add the cream in a slow, steady stream until the mixture is almost smooth but some texture remains, about 45 seconds.
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9
Taste and season with additional salt and pepper as needed.
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10
Leave the filling in the food processor.
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11
Pour the cream evenly over the bottom of a 13-by-9-inch baking dish.
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12
Cover with a layer of 4 lasagna noodles, allowing them to overlap slightly.
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13
Using a spoon, evenly spread a third of the pea-ricotta filling over the noodles, then evenly spread half of the pesto over the filling.
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14
Evenly sprinkle half of the pine nuts over the pesto.
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15
Cover with another layer of 4 noodles.
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16
Evenly spread another third of the pea-ricotta filling over the noodles.
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17
(Do not cover with pesto.)
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18
Cover with the last 4 noodles.
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19
Evenly spread the remaining third of the pea-ricotta filling over the noodles, then evenly spread the remaining half of the pesto over the filling.
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20
Evenly sprinkle the remaining half of the pine nuts over the pesto.
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21
Evenly arrange the mozzarella slices over the top.
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22
Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down.
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23
Bake until the sauce is starting to bubble around the edges, about 35 to 40 minutes.
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24
Remove the foil and continue baking until the top and edges of the lasagna are lightly browned in spots and the filling is bubbling, about 15 minutes more.
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25
Let cool at least 10 minutes before serving.
