While the nettle are young and fresh (spring & fall), don your protective gloves, get out there and pick those babies! They are full of iron, calcium, and potassium, and are an all-round tonic for your blood and health. You can’t go wrong with this amazing recipe.
Ingredients:
2 T olive oil
2 cups chopped fresh mushrooms
1 sweet onion, diced
1 T minced fresh garlic
2 t dried or 1 T fresh chopped oregano
2 t dried or 2 T fresh chopped basil
2 t pepper
1 t salt
4 cups fresh young nettles (stems and all!) – or substitute fresh baby spinach
3 cups ricotta cheese
1 cup fresh grated romano cheese
1 cup fresh grated parmesan
1 large egg
1 box of whole wheat lasagna noodles
3 cups shredded mozzarella cheese
1 cup crumbled feta
3 cups marinara sauce (homemade or organic jarred is fine)
Directions:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celcius).
- Use tongs to protect your hands from getting stung when you place the nettles in a colander and rinse lightly with cold water. Put the nettles in a pot and cover with water. Bring to a boil. Remove from burner as soon as they start boiling, and using the tongs, pull the nettles out and put them back in the colander to drain, saving the nettle water in the pot for tea later. If nettles aren’t in season or unavailable in your area, feel free to boil 4 cups of baby spinach instead, and drain. Set aside.
- Saute mushrooms, onion, and garlic in olive oil over medium high heat until onion is translucent. Add oregano, basil, salt and pepper. Set aside.
- Mix ricotta cheese, romano cheese, parmesan cheese, and egg. Gently stir in mushroom and onion mixture.
- When the nettles have cooled they will no longer have their sting. Chop them lightly and add to the cheese and mushroom mixture.
- Lay lasagna noodles in the bottom of a 9×13 pan lay lasagna noodles.
- Layer 1/3 of the cheese and mushroom mixture. Sprinkle 1/3 cup of the feta, and 1 cup of marinara sauce. Top with 1 cup of shredded mozzarella cheese.
- Repeat the layers two times.
- Cover pan with aluminum foil and bake in the oven for 1 hour. Remove from oven and cool for 15 minutes to allow lasagna to set before serving.
- Enjoy with a fresh green salad and a side dish of garlic toast. Yum.
Plum Hill 