diana_yen_ on March 12, 2024: "LAMB LASAGNA WITH CASHEW BECHAMEL// Welcome spring with this spiced lamb lasagna. It’s made in a skillet and uses a blender to make an easy cashew-based herbaceous green “bechamel” sauce. Layer it all up and toss into the oven until nice and bubbly. If you’re using fresh pasta no need to precook noods. Serves 6 1 tbsp extra-virgin olive oil ½ yellow onion, chopped 3 garlic cloves, finely grated, plus one whole clove 1 lb ground lamb 2 tsp cumin 1 tsp five-spice powder 1 tsp calabrian chile 1 24 oz jar marinara Salt and pepper 1 cup spinach, packed ¾ oz basil 1 cup raw cashews (soaked in hot water for 15 min) Zest from 1 lemon ½ lemon 2 tbsp grated pecorino romano, plus more ¾ cup milk or non-dairy milk 4 oz fresh mozzarella, thinly sliced 8 oz fresh lasagna sheets (homemade or store-bought) Special Equipment: 12-inch cast iron skillet Preheat oven to 400F. Heat oil in a cast iron skillet over med-high. Add onion and cook until softened, 3-4 mins. Add grated garlic, cumin, Calabrian chili, five-spice, cook another minute. Add lamb, cooking until browned, about 5-6 minutes. Season with s&p. Add marinara and let simmer and thicken, about 2-3 mins. Reserve half of the lamb ragu in a bowl and set aside, leaving the rest in the pan. Blend spinach, basil, cashews, 1 clove garlic, lemon zest and juice, 2 tbsp pecorino, milk, and puree until smooth, thick, and creamy. Season with s&p, more parm to taste. Layer sheets of pasta over lamb ragu, top with green sauce, mozz, pecorino, then ragu again, and pasta (make sure to leave edges exposed to get crispy!). Finish top layer with green sauce, mozz, pecorino. Bake for 35-40 mins. It should come out bubbling, with crispy edges and a beautiful, burnished top. Allow to rest for 15 mins before slicing and serving. #lasagna #easymeals".