AuthorMy Edibles ChefDifficultyBeginner

I specifically created this cannabis-infused lasagna for those who enjoy eating pasta as their comfort food. It’s a large casserole so you can serve this during a get together with your friends. For less hassle,  you can prepare the sauce ahead of time, cool it first then refrigerate or freeze. Have fun!

Yields12 Servings
Prep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins

Meat Sauce
 2 tbsp canna-olive oil
 1 large white onion, chopped
 4 garlic cloves, minced
 1 lb lean ground beef
 1 lb sweet Italian sausage
 1 - 28oz can crushed tomatoes with juice
 1 - 28 oz can tomato sauce
 1 - 12 oz can tomato paste
 ½ cup chicken broth
 1 tbsp brown sugar
 1 tsp fennel seeds
 1 tsp basil, dried
 1 tsp oregano, dried
 Kosher salt, to taste
 freshly cracked black pepper, to taste
Cheese Mixture
 16 oz ricotta cheese
 3 cups mozzarella cheese, freshly grated
 1 cup parmesan cheese, freshly grated
 1 egg, beaten lightly
 2 tbsp canna-olive oil
 ½ cup fresh parsley, finely chopped
 2 tbsp fresh basil, finely chopped
 2 tbsp fresh oregano, finely chopped
 ½ tsp Kosher salt
 ½ tsp freshly cracked black pepper
Lasagna
 14 fresh lasagna noodles, or express dried noodles
 1 cup mozzarella cheese, grated
 olive oil

1

Preheat oven to 375°F/190°C.

Meat Sauce Directions
2

Place canna-olive oil in a large saucepan over medium heat. Add garlic & onions, cook for 1 minute or until translucent.

3

Add the ground beef & sausage, break into small pieces, stirring constantly until well browned. Stir in brown sugar, fennel seeds, basil, oregano, black pepper, & salt.

4

Pour in the tomatoes & chicken broth, stir well to combine & bring to a simmer. Reduce the heat to low & simmer for at least 1 hour, stirring occasionally.

Cheese Mixture Directions
5

In a large mixing bowl, combine the ricotta, mozzarella, parmesan, egg, canna-olive oil, parsley, basil, oregano, salt, & pepper.

Lasagna Assembly
6

Grease the bottom of a deep baking dish/casserole dish with regular olive oil. Spread 1 cup of the meat sauce on the bottom of the pan. Layer with 4 lasagna sheets.

7

Spread ⅓ of the cheese mixture over the noodles. Spread ¼ of the meat sauce over the cheese mixture.

8

Repeat the process twice using only 3 lasagna sheets in the middle layers.

9

Top with 4 lasagna sheets, the remaining ¼ meat sauce & 1 cup mozzarella cheese. Cover loosely with aluminum foil, make sure it doesn't touch the lasagna.

10

Bake for 30 minutes. Remove the foil & bake for an additional 10 minutes or until the internal temperature reaches 165°F. Let it cool for 15 minutes before serving.

 

Ingredients

Meat Sauce
 2 tbsp canna-olive oil
 1 large white onion, chopped
 4 garlic cloves, minced
 1 lb lean ground beef
 1 lb sweet Italian sausage
 1 - 28oz can crushed tomatoes with juice
 1 - 28 oz can tomato sauce
 1 - 12 oz can tomato paste
 ½ cup chicken broth
 1 tbsp brown sugar
 1 tsp fennel seeds
 1 tsp basil, dried
 1 tsp oregano, dried
 Kosher salt, to taste
 freshly cracked black pepper, to taste
Cheese Mixture
 16 oz ricotta cheese
 3 cups mozzarella cheese, freshly grated
 1 cup parmesan cheese, freshly grated
 1 egg, beaten lightly
 2 tbsp canna-olive oil
 ½ cup fresh parsley, finely chopped
 2 tbsp fresh basil, finely chopped
 2 tbsp fresh oregano, finely chopped
 ½ tsp Kosher salt
 ½ tsp freshly cracked black pepper
Lasagna
 14 fresh lasagna noodles, or express dried noodles
 1 cup mozzarella cheese, grated
 olive oil

Directions

1

Preheat oven to 375°F/190°C.

Meat Sauce Directions
2

Place canna-olive oil in a large saucepan over medium heat. Add garlic & onions, cook for 1 minute or until translucent.

3

Add the ground beef & sausage, break into small pieces, stirring constantly until well browned. Stir in brown sugar, fennel seeds, basil, oregano, black pepper, & salt.

4

Pour in the tomatoes & chicken broth, stir well to combine & bring to a simmer. Reduce the heat to low & simmer for at least 1 hour, stirring occasionally.

Cheese Mixture Directions
5

In a large mixing bowl, combine the ricotta, mozzarella, parmesan, egg, canna-olive oil, parsley, basil, oregano, salt, & pepper.

Lasagna Assembly
6

Grease the bottom of a deep baking dish/casserole dish with regular olive oil. Spread 1 cup of the meat sauce on the bottom of the pan. Layer with 4 lasagna sheets.

7

Spread ⅓ of the cheese mixture over the noodles. Spread ¼ of the meat sauce over the cheese mixture.

8

Repeat the process twice using only 3 lasagna sheets in the middle layers.

9

Top with 4 lasagna sheets, the remaining ¼ meat sauce & 1 cup mozzarella cheese. Cover loosely with aluminum foil, make sure it doesn't touch the lasagna.

10

Bake for 30 minutes. Remove the foil & bake for an additional 10 minutes or until the internal temperature reaches 165°F. Let it cool for 15 minutes before serving.

The Best Cannabis Infused Lasagna

Leave a Reply

Your email address will not be published. Required fields are marked *