Pasta dishes are simply always delicious!
Preheat oven to 180 °C. Cut artichokes into quarters lengthwise. Cut all but 4 peppers into rings.
Cut mozzarella into slices. Finely grate Pecorino. Finely chop feta cheese and stir with whipped cream. Grease four gratin dishes (approx. 18 cm diameter). Spread 1 tbsp of feta cheese-whipped cream mixture evenly in each.
Break lasagna sheets in half, place 2 half sheets each on top of the feta cheese-whipped cream mixture. Evenly distribute half of each of the artichoke hearts and pepperoni rings, mozzarella and pecorino on top. Top each with 1 tbsp of feta cheese-whipped cream mixture, then each with 2 half pasta sheets. Repeat the layer. Dust with cayenne pepper. Top each with 1 pecoroni. Cover cheese lasagna with aluminum foil and bake on middle rack for half an hour until golden brown.
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