Heat the oven to 350°F and arrange a rack in the middle. Combine chopped bacon and 1 cup mozzarella cheese in a medium bowl, set aside.
In a large bowl, place the half can of pureed cannellini beans, 1 cup ricotta, 1/2 cup Parmesan cheese, 4 minced garlic cloves, 1/2 teaspoon basil and 1/4 teaspoon of chili flakes. Mix until combined, creating a cheese spread. Season with salt and pepper, to taste.
In a blender or food processor, combine 1 cup defrosted peas, 1/2 cup parmesan, and 1/2 cup broth. Blend until smooth. Season pea sauce with salt and pepper, to taste.
Spread 1/2 cup of pea sauce in an even layer over the bottom of an 8-by-8-inch baking dish. Place two sheets of lasagna over the top of the sauce in the middle of the dish. There will be room around the edges of the noodles. Add one third of the ricotta cheese spread over the noodles. Use the back of a spoon to spread the cheese to the edges of the noodles. Next, sprinkle one third of the bacon mixture on top. Add another layer of noodles and repeat process two more times. Cover the top layer of noodles with remaining pea sauce. Sprinkle 1 cup of mozzarella over the top. For extra moisture, add 1/4 cup broth around the edges of the noodle stack.
Coat 1 side of a large piece of aluminum foil with canola oil spray and cover the dish tightly with the foil, oil-side down. Bake until the sauce is starting to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top of the cheese begins to brown, about 20 minutes more. Remove the pan and let cool for at least 15 minutes before slicing.