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    You are in: Home / Recipes / Cashew Pesto Lasagna Recipe
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    Cashew Pesto Lasagna

    Cashew Pesto Lasagna. Photo by PaulaG

    1/3 Photos of Cashew Pesto Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    CarrolJ's Note:

    This is a completely different variation from the traditional Lasagna that most of us make. It will make a nice change from your regular recipe and should be added to everyone's cookbooks who likes Italian food. For those who think that you can't make a good pesto without pine nuts...I found out that cashews are marvelous instead.

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    Units: US | Metric


    1. 1
      Place the first five ingredients (using only 1/2 of the cashews) into a food processer and pulse or use a hand blender until you have a moist paste
    2. 2
      Add the cottage cheese and the eggs to the pesto sauce and blend again until just blended together but tiny chunks of cashews are still visible
    3. 3
      Do not overmix
    4. 4
      Set aside
    5. 5
      Saute the mushrooms and onions with the butter and the salt and pepper until the most of the butter is absorbed
    6. 6
      Add the cooked chicken to the mushrooms and onions and the other half of the chopped cashews
    7. 7
      Mix well
    8. 8
      Set aside
    9. 9
      Grease a 9 x 13 inch baking pan
    10. 10
      Pour 1 cup of the spaghetti sauce in the bottom of the pan
    11. 11
      Lay 3 cooked lasagna noodles side by side on top of the sauce
    12. 12
      Pour a line of the pesto/cottage cheese/egg mixture along the middle of each noodle putting about 1/6 of the mixture on top of each one
    13. 13
      Mix the 1 1/2 cup of morzerella and the 1 1/2 cup of Monterey Jack cheese together and put 1/2 of the mixed cheeses over the pesto/cottage cheese/egg layer
    14. 14
      Sprinkle half of the mushroom/onion/chicken/cashew mixture over the previous layer
    15. 15
      Pour 1 cup of spaghetti sauce over the mushroom/onion/chicken/cashew layer
    16. 16
      Make another layer of ingredients following instructions from # 7 to # 11, ending with the spaghetti sauce
    17. 17
      Sprinkle the 1/8th cup of morzerella cheese over the top
    18. 18
      Bake 350 degrees farenheit for about 40 minutes
    19. 19
      It should be only slightly brown on top
    20. 20
      Let casserole sit for 10 minutes before serving for the dish to hold together better
    21. 21
      Cut between noodles and then horizontally to make 12 servings
    22. 22
      Serve with Salad and Garlic Bread

    Ratings & Reviews:

    • on April 23, 2005


      I am updating this review due to the fact that when reading it I realized I failed to mention that I was also out of lasagna noodles. Not wanting to go to the store I used farfalle which I cooked and layered as you would noodles. Carrol, You should be very proud of your creation. It is wonderful! I used ricotta instead of cottage cheese and sauted the onion and mushrooms in olive oil instead of the butter. Couldn't keep myself from sampling the pesto while putting it together. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cashew Pesto Lasagna

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 333.9
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 9.2 g
    Cholesterol 72.6 mg
    Sodium 813.6 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 1.2 g
    Sugars 7.2 g
    Protein 14.2 g

    The following items or measurements are not included:

    pecorino romano cheese


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