Local Lasagna – Ottawa, ON
This was made and consumed a few weeks ago. Ingredients we used were sourced as local as possible. Si came over and helped make the pasta a few days before. Pasta Dough: Local flour from Mountain Path Organics, local eggs (Spencerville), and some dried basil from a friend’s garden (last year’s harvest).
Here’s the end result:
Layer 1: Pasta
Layer 2: Sauce
- Local Beef (Greencrest Farm)
- Tomato Sauce (product of Ontario and not likely local)
- Mushrooms (continental)
Layer 3: Pasta
Layer 4: Cottage Cheese (product of Ontario, likely Winchester)
Layer 5: Spinach (Quebec)
Layer 6: Alfalfa Sprouts (grown locally from seed)
Layer 7: More Pasta
Layer 8: More Sauce
Layer 9: Cheese! (St. Albert)
Lasagna was very good but the sprouts didn’t hold up well to the cooking or re-heating. Next time I should likely hold off on the sprouts. Lots of left over pasta too, so it wouldn’t have hurt to have used a deeper pan and piled on a few more layers!
A delicious first attempt = success.