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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
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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
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3
Do not overmix
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4
Set aside
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5
Saute the mushrooms and onions with the butter and the salt and pepper until the most of the butter is absorbed
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6
Add the cooked chicken to the mushrooms and onions and the other half of the chopped cashews
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7
Mix well
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8
Set aside
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9
Grease a 9 x 13 inch baking pan
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10
Pour 1 cup of the spaghetti sauce in the bottom of the pan
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11
Lay 3 cooked lasagna noodles side by side on top of the sauce
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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
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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
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14
Sprinkle half of the mushroom/onion/chicken/cashew mixture over the previous layer
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15
Pour 1 cup of spaghetti sauce over the mushroom/onion/chicken/cashew layer
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16
Make another layer of ingredients following instructions from # 7 to # 11, ending with the spaghetti sauce
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17
Sprinkle the 1/8th cup of morzerella cheese over the top
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18
Bake 350 degrees farenheit for about 40 minutes
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19
It should be only slightly brown on top
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20
Let casserole sit for 10 minutes before serving for the dish to hold together better
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21
Cut between noodles and then horizontally to make 12 servings
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22
Serve with Salad and Garlic Bread
