Recipe: Nettle Lasagna

Nettle Lasagna

12 servings

Ingredients


  • 1 medium onion, chopped

  • 3-5 garlic cloves, chopped

  • 1/4 cup olive oil

  • 2-3 handfuls dry nettles, crushed

  • 1/2 Tbsp. kelp, crushed

  • 8-10 fresh or dried shiitake mushrooms, chopped

  • 1/4 cup pickled dandelion roots, chopped

  • 1/4 cup Parmesan cheese

  • Fresh or dried rosemary, sage, oregano, and thyme to taste

  • 4 cups crushed tomatoes and tomato sauce

  • 6-8 cups fresh young nettle tops

  • 9 lasagna noodles, boiled and drained

  • 3/4 – 1 lb. goat or sheep feta cheese, crumbled

Instructions


  1. Sauté onion and garlic in olive oil until golden.

  2. Add everything up to and including tomato sauce and simmer 1 hour.

  3. As sauce is simmering, chop nettles (wear kitchen gloves!).

  4. Layer a pan with sauce, cooked lasagna noodles, sauce, nettles, feta, sauce, noodles, etc., ending with feta as the final topping.

  5. Bake at 350° F for 30 minutes or until bubbly all the way through.

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