Recipe - Nettle Lasagna
Nettles are edible. Who knew? You'll need a lot of them for this recipe - they will cook down more than you expect.
Ben & Norita's Nettle Lasagna
This recipe is best when baked in cast iron.
Ingredients
A big bag of foraged nettles, stems removed (use gloves and scissors!)
Lasagna noodles
1 1/2 cups milk or half & half
A big white onion
1 cup white wine
4 TB butter
Mozzarella cheese, lots
Feta cheese, lots
Kalamata olives, pitted
2 heads of garlic
1 lb mushrooms
A zucchini
Fresh thyme
Fresh marjoram
Freshly ground black pepper
Olive Oil
2 fresh tomatoes
Several TB flour
PREP
1) roast the garlic heads in olive oil at 350°F
2) boil water and cook the noodles, rinse under cold water and set aside
3) boil water and cook the nettles until they won't tear your mouth up, 5-10 minutes (you can drink their cooking water like tea)
4) finely chop the onion
5) slice the mushrooms
6) chop the tomato and zuchinni
THE NETTLES
1) after boiling, saute with remaining onion in olive (or truffle) oil
THE MUSHROOMS
1) saute over medium high heat in remaining white wine, drain
THE SAUCE
1) melt the butter in a heavy-bottomed small pot over medium heat
2) add 1/2 of the onion to the butter, saute until soft
3) add flour a tablespoon at a time, until a thick paste is formed. cook but do not brown.
4) slowly add in a few tablespoons of milk, stirring to integrate
5) slowly add 1/2 cup dry white wine, stirring to integrate
6) add remaining milk, stirring constantly, reduce heat when it boils
7) add fresh herbs, salt to taste, and ground pepper
ASSEMBLE
1) layer with sauce, then noodles, cheeses, and other ingredients
2) squeeze out and spread roasted garlic on each layer too
3) top with final noodles, sauce, feta, and mozzarella
BAKE for 40 minutes in 375°F oven. Start covered, then remove cover for final 20 minutes to brown cheeses.
Ben & Norita's Nettle Lasagna
This recipe is best when baked in cast iron.
Ingredients
A big bag of foraged nettles, stems removed (use gloves and scissors!)
Lasagna noodles
1 1/2 cups milk or half & half
A big white onion
1 cup white wine
4 TB butter
Mozzarella cheese, lots
Feta cheese, lots
Kalamata olives, pitted
2 heads of garlic
1 lb mushrooms
A zucchini
Fresh thyme
Fresh marjoram
Freshly ground black pepper
Olive Oil
2 fresh tomatoes
Several TB flour
PREP
1) roast the garlic heads in olive oil at 350°F
2) boil water and cook the noodles, rinse under cold water and set aside
3) boil water and cook the nettles until they won't tear your mouth up, 5-10 minutes (you can drink their cooking water like tea)
4) finely chop the onion
5) slice the mushrooms
6) chop the tomato and zuchinni
THE NETTLES
1) after boiling, saute with remaining onion in olive (or truffle) oil
THE MUSHROOMS
1) saute over medium high heat in remaining white wine, drain
THE SAUCE
1) melt the butter in a heavy-bottomed small pot over medium heat
2) add 1/2 of the onion to the butter, saute until soft
3) add flour a tablespoon at a time, until a thick paste is formed. cook but do not brown.
4) slowly add in a few tablespoons of milk, stirring to integrate
5) slowly add 1/2 cup dry white wine, stirring to integrate
6) add remaining milk, stirring constantly, reduce heat when it boils
7) add fresh herbs, salt to taste, and ground pepper
ASSEMBLE
1) layer with sauce, then noodles, cheeses, and other ingredients
2) squeeze out and spread roasted garlic on each layer too
3) top with final noodles, sauce, feta, and mozzarella
BAKE for 40 minutes in 375°F oven. Start covered, then remove cover for final 20 minutes to brown cheeses.