Cashewpestolasagna Recipes
MASALA CASHEWS
Make this flavorful Indian snack by tossing cashews with garam masala, curry powder and coconut flakes and baking until toasty and crisp.
Provided by Food Network Kitchen
Time 40m
Yield about 5 cups
Number Of Ingredients 9
Steps:
- Mix together the coconut, sugar, garam masala, curry powder, turmeric if using and 1 1/2 teaspoons salt in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
- Put the egg white in a large bowl and whisk until frothy. Add the cashews and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
CACIO E PEPE LASAGNA
Fast, fresh individually portioned lasagna bowls that please the stomach every time. I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself.
Provided by Sahara B
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
- Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 60.2 g, Cholesterol 63.5 mg, Fat 24.7 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 11.5 g, Sodium 457.8 mg, Sugar 3.1 g
CASHEW PESTO LASAGNA
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.
Provided by CarrolJ
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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
Nutrition Facts : Calories 334, Fat 22, SaturatedFat 9.3, Cholesterol 72.6, Sodium 813.6, Carbohydrate 20.7, Fiber 1.2, Sugar 7.2, Protein 14.2
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