1–2 cup freshly shredded raw cheese (I used Kerrygold cheddar cheese) -optional
Preheat oven to 350 degrees. Grease an 8×8 glass baking dish.
Place a large pan over medium-high heat. Add cooking fat and garlic cloves. Once garlic becomes fragrant, add cubed chicken and onion to the pan and cook until cooked through and no pink remains. Once chicken is almost done cooking, add mushrooms to cook for just a minute or so.
Remove mixture from pan and place in a bowl and set aside.
Place the large pan back over medium-high heat and add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
Once artichokes are browned, add them to a food processor along with the walnuts, garlic clove, olive oil, and vegetable broth. Puree until smooth.
Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference. If you want a more runny pesto consistency, add more olive oil and vegetable broth at this point.
Once pesto is done pureeing, add the pesto to the bowl full of chicken and mix well.
Now line the baking dish with two lasagna sheet (you may need to cut them to size, as needed). Add a place spoonful of the chicken mixture and spread out, then sprinkle with shredded cheese on top. Then another layer of sheets, chicken, and cheese. The top layer should be lasagna strips, topped with the last of the chicken mixture and some extra cheese on top.
Cover the dish with foil and place in the oven for 20-25 minutes. Then remove the foil and let sit under the boiler for 2-3 minutes until the cheese bubbles and browns.
Remove from oven, lightly cover with foil to help keep warm and let rest for about 5 minutes before slicing.