THANKFUL

I wanted to say Happy Thanksgiving! But, I’m not ignorant to the ties of Thanksgiving and the colonization of Indigenous peoples here in Canada and the US. However, every Thanksgiving weekend my family and I prepare a big feast normally on the Sunday (Monday is the actual holiday) and exchange with each other why we’re thankful. We should and do give thanks everyday but this one day in particular there’s a lot more food and my mom has decorative pumpkin and fall leaves over the house.

Each family member is responsible for a dish or two. This year I had the pleasure of making a vegetarian lasagna, the most moist cornbread and cheesecake. Yes, cheesecake. My first time, and it turned out delicious. I love cheesecake so now that I know I can make my own? Tuh!! It’s over. So this post will include recipes and photos of our delicious spread. Let’s begin with the healthy vegetarian lasagna.

I’m not vegetarian but I do like balance. We had a turkey, roast beef and shepherd’s pie, shrimp and salmon. So a meat lasagna? I thought it was too much. So, for this recipe you’ll need:

  • bunch of spinach
  • 1/4 cup of kale
  • 3 cups of mozza cheddar
  • 3 cups of Italiano
  • 1 tin of ricotta cheese
  • 2 eggs
  • 1 box of lasagna
  • 2 jars of pasta sauce
  • 1 bell pepper diced
  • 1 red onion diced
  • 2 tbsp of vegetal oil
Fresh spinach that I chopped and froze about 3 days before making the actual lasagna.

Directions: Preheat oven to 350 degrees

Boil water for lasagna and cook lasagna to your liking

In a medium sized pot, heat oil and fry red onion and and bell pepper *feel free to add or subtract ingredients*

Here I have my diced peppers, red onion and some seasoning.
  • Add seasoning and cook for about 10 minutes on a medium to low heat
  • Add 2 jars of pasta sauce and let simmer for 20 minutes
  • In a bowl mix 2 eggs and ricotta cheese and 2 cups of mozza cheddar cheese
  • In a greased pan, layer pasta sauce, lasagna, ricotta mix and 1 cup of mozza cheddar. End layering with pasta sauce and the 3 cups of Italiano
  • Bake for about an hour, let cool bon Appetit!

My finished product looked like:

For my cornbread, I follow this All Recipes recipe. It’s really moist and everyone in my family loves it.

Add on the carbs. I love bread.

And finally my most prized creation this Thanksgiving was this delicious New York style cheesecake. This recipe is also from All Recipes. This was my first time making cheesecake and I’m happy to say it was a success! I love cheesecake so I’m so happy I can make it now, it’s soo good.

Nice and fluffy, deli like cheesecake!

What are you and your family traditions for Thanksgiving?