With Thanksgiving fast approaching, most people are thinking of preparing the turkey, dressing and gravy for the dinner table but what if we have a visitor who is vegetarian joining us? This vegetarian lasagna made with two of Upper Canada cheeses is sure to please their palette. It’s a hearty addition to the Thanksgiving feast and can be made a couple days ahead so that the flavours of the vegetables and artisan cheese have time to combine into a mouthwatering sensation.
We are in the middle of developing a prototype of our artisan mozzarella cheese and thought it would be a great opportunity to give it a try! Don’t fret, it will be available soon to everyone at our retail outlet in Jordan. For now, you can substitute your current favourite Mozzarella cheese in this recipe.
6 cups of homemade spaghetti sauce
1/2 cup of peeled and grated carrot
1/2 teaspoon of oregano
9 cooked lasagna noodles or lasagna sheets cut to size
2 containers of Upper Canada Cheese Ricotta (16 ounce each)
12 ounces of freshly washed chopped spinach
1 1/2 cups of thinly sliced zucchini
1 cup of fresh mushrooms
3 cups of sliced Mozzarella cheese
1/2 cup of grated parmesan cheese
Mix carrots, oregano and spaghetti sauce together
Mix Ricotta, spinach and eggs together in a separate bowl.
Spread 1/2 cup of spaghetti sauce in bottom of 9×13 inch baking dish
Layer 3 lasagna noodles, 1/3 remaining sauce, 1/3 Ricotta mixture, 1/3 sliced zucchini, 1/3 sliced mushrooms, 1/3 Mozzarella and 1/3 Parmesan. Build 3 layers with remaining ingredients.Bake in oven at 350 degrees F for 45 minutes. Let cool, slice and enjoy!