Cashew Pesto Lasagna
Ready In: 1 hr 10 mins
Serves: 12
Ingredients
- 1⁄4 cup fresh basil leaf
- 1⁄2 cup chopped roasted salted cashews (divided)
- 2 cloves minced garlic
- 1⁄4 cup shredded fresh pecorino romano cheese
- 1⁄4-1⁄3 cup olive oil
- 6 lasagna noodles, cooked and drained
- 2 cups pre-cooked chopped chicken
- 6 ounces chopped fresh portabella mushrooms
- 1 cup chopped onion
- 4 tablespoons butter, for sauteing mushrooms and onions
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup creamy cottage cheese
- 2 large eggs
- 3 cups spaghetti sauce
- 1 1⁄2 cups shredded mozzarella cheese
- 1 1⁄2 cups shredded monterey jack cheese
- 1⁄8 cup mozzarella cheese
Directions
- 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
- 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
- Do not overmix
- Set aside
- Saute the mushrooms and onions with the butter and the salt and pepper until the most of the butter is absorbed
- Add the cooked chicken to the mushrooms and onions and the other half of the chopped cashews
- Mix well
- Set aside
- Grease a 9 x 13 inch baking pan
- Pour 1 cup of the spaghetti sauce in the bottom of the pan
- Lay 3 cooked lasagna noodles side by side on top of the sauce
- 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
- 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
- Sprinkle half of the mushroom/onion/chicken/cashew mixture over the previous layer
- Pour 1 cup of spaghetti sauce over the mushroom/onion/chicken/cashew layer
- Make another layer of ingredients following instructions from # 7 to # 11, ending with the spaghetti sauce
- Sprinkle the 1/8th cup of morzerella cheese over the top
- Bake 350 degrees farenheit for about 40 minutes
- It should be only slightly brown on top
- Let casserole sit for 10 minutes before serving for the dish to hold together better
- Cut between noodles and then horizontally to make 12 servings
- Serve with Salad and Garlic Bread
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