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:
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Layer 1: Pasta
Layer 2: Sauce

  • Local Beef (Greencrest Farm)
  • Tomato Sauce (product of Ontario and not likely local)
  • Mushrooms (continental)

Layer 3: Pasta

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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

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Layer 8: More Sauce
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Layer 9: Cheese! (St. Albert)
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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.