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
Sauté onion and garlic in olive oil until golden.
Add everything up to and including tomato sauce and simmer 1 hour.
As sauce is simmering, chop nettles (wear kitchen gloves!).
Layer a pan with sauce, cooked lasagna noodles, sauce, nettles, feta, sauce, noodles, etc., ending with feta as the final topping.
Bake at 350° F for 30 minutes or until bubbly all the way through.