Reviews Add Rating & Review
Back to Free-Form Lasagna with Edible Weeds All Reviews for Free-Form Lasagna with Edible Weeds - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Free-Form Lasagna with Edible Weeds Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Free-Form Lasagna with Edible Weeds
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Free-Form Lasagna with Edible Weeds
Free-Form Lasagna with Edible Weeds
Free-Form Lasagna with Edible Weeds
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Free-Form Lasagna with Edible Weeds
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Free-Form Lasagna with Edible Weeds
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
