Portobello Mushroom & Almond Pesto Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the sliced portobello mushrooms and cook until they are tender and slightly browned, about 5-7 minutes. Remove from heat and set aside.
• STEP 3.In a food processor, combine the almonds, basil, garlic, Parmesan cheese, lemon juice, and olive oil. Process until smooth and creamy, adding more olive oil if needed to reach desired consistency.
• STEP 4.Spread a thin layer of the almond pesto sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top, followed by a layer of sautéed mushrooms. Repeat the layers until all the ingredients are used, ending with a layer of almond pesto sauce on top.
• STEP 5.Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the lasagna is heated through and the top is golden and bubbly.
• STEP 6.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 7.Serve the Portobello Mushroom & Almond Pesto Lasagna warm, and enjoy!

Cooking Tips

• You can use store-bought almond pesto if you prefer.
• Feel free to add other vegetables, such as spinach or roasted red peppers, to the lasagna for added flavor and nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the lasagna warm, garnished with fresh basil leaves if desired.