Nettle Lasagna. It’s one dish I make several times in the spring. Nettles are high in iron and many micronutrients including calcium, manganese, magnesium, selenium, zinc, and potassium. As I’m a big fan of getting the medicine of plants to the people in a way they will take them, nettle lasagna is a tasty way to get the health giving benefits of nettles into your family and friends. It’s always a crowd pleaser! Nettle lasagna can be made in advance and frozen, or freeze leftovers (if there are any!) in single serving containers for nutrient dense lunches.
This recipe is from scratch. You can use a jar of spaghetti sauce from the grocery store, but try making the homemade spaghetti sauce. The taste is more than amazing, and not at all hard to make.
8-10 large heirloom tomatoes – cored, seeded, and chopped
1 medium onion – chopped
2 – 4 garlic cloves – chopped
2 bay leaves
6 – 8 fresh shiitake, cremini, or reishi mushrooms – chopped
1 cup fresh basil – chopped
1 Tbsp. each fresh oregano, sage, thyme – minced
1 1/2 tsp. nettle salt (see herb salt recipe) or sea salt
1/2 tsp. kelp – crushed
1 tsp. black pepper
2 Tbsp. brown sugar
1/3 cup parsley – minced
1/3 cup extra virgin olive oil
1 lb. ground beef or pork sausage (or ½ lb. each) – browned. Optional, but super yummy
Toss all ingredient in a heavy pot. Simmer on medium low, stirring occasionally, until the sauce has reduced substantially. This should take about 3 hours.
Layer a pan with sauce, cooked lasagna noodles, sauce, nettles, cheeses, noodles, sauce, nettles, ending with cheeses as the final topping.
Bake at 350° F for 30 minutes covered, then uncovered for 15 minutes or until bubbly all the way through Enjoy!