Nettle lasagna

Green lasagna


4 servings


100 minutes


330 g   very fine flour
2   eggs
50 g    nettles (or spinach)
400 g    pork shoulder
200 g    carrot
200 g    parsley
200 g    celery root
200 g    onion
200 g    crushed tomatoes
3 cloves   garlic
250 ml   cream
200 ml   milk
200 g    blue cheese


  1. Wash nettle leaves and boil them for 10 minutes ● Strain and mix them in the mixer ● When the mixture has cooled, add flour and eggs and work it into a dough with the kneading hook ● Let the foodprocessor work for at least 10 minutes ● Wrap the dough in clingfoil and leave it to rest in the fridge for 30 minutes
  2. In the meat grinder with a grinding plate of medium coarseness, mince the meat and root vegetables, onion and garlic ● In a saucepan, roast the minced meat and vegetables in hot oil, add salt, pepper and crushed tomatoes ● Cook for 10 minutes and add broth or water as required ● Season with oregano
  3. Cook cream with milk and blue cheese in a saucepan ● Mix the sauce in a mixer until smooth ● When the dough has rested, divide it into three parts and roll out with the dough rolling attachment ● Line a baking dish with the dough and put layers of the meat mixture, cheese sauce and lasagne ● Repeat the layers in the same order ● Roast for 50 to 60 minutes