Lasagna with Ricotta and Nettles
Category: Pasta Dishes
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Egg Lasagna Sheets | 250g |
| Grana Padano DOP Cheese | 40g |
| Extra Virgin Olive Oil | 20g |
| Fresh Thyme | 10 leaves |
| Nutmeg | 1 pinch |
| Fresh Nettles (stinging) | 1kg |
| Garlic | 1 clove |
| Fine Salt | 1 pinch |
| Freshly Ground Black Pepper | 1 pinch |
| Extra Virgin Olive Oil | 50g |
| Ricotta Cheese (cow’s milk) | 750g |
| Water | 250g |
Instructions
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Prepare the Nettles: Begin by carefully cleaning the nettles. Wearing disposable kitchen gloves, separate the nettle leaves from their stems. To neutralize their stinging properties, blanch the nettles in lightly salted boiling water for just a couple of minutes. Once done, drain the nettles thoroughly and set them aside.
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Sauté the Nettles: Heat the 20g of olive oil in a large pan. Add the garlic and sauté until it turns golden brown, then remove the garlic from the pan. Add the nettles (around 7-8 handfuls) to the pan, and sauté for a few more minutes until they are tender. Turn off the heat and set the cooked nettles aside.
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Make the Ricotta Cream: In a mixing bowl, add the ricotta cheese, 50g of olive oil, a pinch of salt, freshly ground black pepper, and 250g of water. Stir until you achieve a smooth, creamy consistency.
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Assemble the Lasagna: Grease the bottom of a 20×30 cm baking dish with a bit of olive oil. Spread a thin layer of ricotta cream over the base to cover the entire surface.
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Layer the Lasagna: Place a layer of the lasagna sheets over the ricotta cream. Add another layer of ricotta cream on top, ensuring that it covers the pasta evenly. Sprinkle fresh thyme leaves and a pinch of nutmeg over the ricotta. Repeat the layering process until you use up all the ingredients, ensuring that the final layer is topped with the remaining ricotta cream, thyme, nutmeg, and the sautéed nettles.
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Bake: Preheat the oven to 200°C (static) or 180°C (convection). Place the lasagna in the oven and bake for 20 minutes. If using the convection setting, bake for 15 minutes. For the final 2 minutes, switch to grill mode to create a beautiful golden crust on top.
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Serve: Once the lasagna is cooked, remove it from the oven and let it rest for 5-6 minutes before slicing and serving. The brief resting time allows the lasagna to firm up slightly for cleaner slices.
Tip: When handling nettles, be sure to wear gloves to avoid being stung. After blanching them, the sting is neutralized, making them safe to eat and enjoyable in this rustic dish.
Enjoy this earthy, rich lasagna that combines the creaminess of ricotta with the distinctive flavor of nettles, perfect for a comforting meal with a unique twist.
Nutritional Information (per serving)
Calories: 380 kcal
Carbs: 42g
Protein: 19g
Fat: 18g
Fiber: 3g
Sodium: 600mg
This Lasagna with Ricotta and Nettles is a delicious alternative to traditional lasagna, bringing together the creamy texture of ricotta and the vibrant flavor of fresh nettles for a unique, healthful meal.
