Chickweed is commonly found in the early spring growing naturally as a weed. We foraged for it this year, and found its taste very similar to spinach. This recipe brings out its lovely flavor.
Serves 6.
Ingredients:
Sauce:
- 2 Tbsp butter
- 1 Tbsp all purpose flour
- 1/4 tsp salt
- 1/4 tsp dill
- 1 1/2 c milk
Main Dish:
- 6 c chickweed
- 6 standard lasagna noodles
- 1 large egg
- 1 c ricotta or cottage cheese
- 1/2 tsp dill
- 1/4 tsp pepper
- 3 oz Mozarella cheese, shredded
Directions:
Sauce:
-
- In a small saucepan, melt the butter on medium heat. Add flour, salt and dill. Stir until bubbly.
- Add the milk and whisk continually until smooth and thickened. Remove from heat and set aside.
Main Dish and Baking:
Main Dish and Baking:
- Rinse the chickweed several times. Strain and press out all the water.
- Place chickweed in large pot and cover with lightly salted boiling water. Bring back to boil on medium heat and boil 2 minutes.
- Cool to safely handle. With kitchen sheers, cut the chickweed into one inch “clumps”. Set aside.
- Cook the lasagna noodles according to package directions. Drain and set aside.
- In a small bowl, beat the egg lightly. Add ricotta, dill, and pepper. Blend well.
- Stir the chickweed into the ricotta mixture.
- Preheat oven to 350 degrees F and lightly oil an 11 x 7 x 2 inch baking pan.
- Spoon a bit of sauce over the bottom. Add three lasagna noodles side by side.
- Add all of the chickweed/ricotta mixture in an even layer, followed by 3 more lasagna noodles.
- Pour the remaining sauce on top. Sprinkle evenly with Mozarella cheese.
- Bake 30 minutes, or until browned on top. Cut into squares and serve hot.