Skip to main content

Nettle Lasagna. It’s one dish I make several times in the spring. Nettles are high in iron and many micronutrients including calcium, manganese, magnesium, selenium, zinc, and potassium. As I’m a big fan of getting the medicine of plants to the people in a way they will happily take them so that healing can occur, nettle lasagna is a tasty way to get the health giving benefits of nettles into your family and friends. It’s always a crowd pleaser! Nettle lasagna can be made in advance and frozen, or freeze leftovers (if there are any!) in single serving containers for nutrient dense lunches.

This recipe is from scratch. You can use a jar of spaghetti sauce from the grocery store, but try making the homemade spaghetti sauce. The taste is more than amazing, and not at all hard to make.

Suzanne "Queen Bee" Tabert 🐝

Suzanne Tabert, bioregional herbalist, speaker, and author, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 35+ years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.

Leave a Reply