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Chickweed Noodle Squares


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.



  • 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



    1. In a small saucepan, melt the butter on medium heat. Add flour, salt and dill. Stir until bubbly.
    2. Add the milk and whisk continually until smooth and thickened. Remove from heat and set aside.

Main Dish and Baking:

Main Dish and Baking:

  1. Rinse the chickweed several times. Strain and press out all the water.
  2. Place chickweed in large pot and cover with lightly salted boiling water. Bring back to boil on medium heat and boil 2 minutes.
  3. Cool to safely handle. With kitchen sheers, cut the chickweed into one inch “clumps”. Set aside.
  4. Cook the lasagna noodles according to package directions. Drain and set aside.
  5. In a small bowl, beat the egg lightly. Add ricotta, dill, and pepper. Blend well.
  6. Stir the chickweed into the ricotta mixture.
  7. Preheat oven to 350 degrees F and lightly oil an 11 x 7 x 2 inch baking pan.
  8. Spoon a bit of sauce over the bottom. Add three lasagna noodles side by side.
  9. Add all of the chickweed/ricotta mixture in an even layer, followed by 3 more lasagna noodles.
  10. Pour the remaining sauce on top. Sprinkle evenly with Mozarella cheese.
  11. Bake 30 minutes, or until browned on top. Cut into squares and serve hot.

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