Free-Form Lasagna with Edible Weeds
Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.
Body+Soul, June 2009
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
- Coarse salt and ground pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1 cup part-skim ricotta cheese
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon finely grated lemon zest, plus 1 to 2 tablespoons fresh lemon juice
- 8 square fresh lasagna noodles (each about 5 inches)
- 2 garlic cloves, thinly sliced
- 12 ounces edible weeds, thick stems removed and large leaves roughly chopped (about 9 ounces trimmed)
- 1/4 cup golden raisins
- Bring a large pot of salted water to a boil; add 1 tablespoon oil. In a medium bowl, stir together ricotta, tarragon, and lemon zest; season with salt and pepper.
- A few at a time, cook lasagna noodles until al dente. Using tongs, transfer to a baking sheet, laying each square flat. Cover with plastic wrap. Empty water and reserve pot.
- In pasta pot, heat remaining oil over medium-high. Add garlic and cook until tender, 1 to 2 minutes. Add weeds; season with salt and pepper. Cook, tossing, until tender, 6 to 8 minutes. Stir in raisins and lemon juice; season with salt and pepper.
- On each of four serving plates, top one lasagna noodle with about 1/4 cup weed mixture and 2 tablespoons ricotta mixture. Top with another noodle, 1/4 cup weeds, and 2 tablespoons ricotta. Drizzle with oil, if desired, and serve immediately.
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