Lazy Cannabis Lasagna Recipe
Lazy Cannabis Lasagna Recipe
Time: 2 hours
Nothing puts a smile on people’s faces like an ooey-gooey and piping hot baked lasagna. That was until you present a cannabis-infused lasagna. Who can turn down a cheesy baked pasta dish, especially if it also promises to get them baked!
This recipe is easily made vegetarian by subbing the ground beef with a package of veggie ground round. Cook the veggie alternative according to the instructions on the package, and add before the tomatoes.
Sauce Ingredients
- 2 tbsp olive oil (regular, non-infused)
- 1 lb lean ground beef (or veggie ground round alternative)
- 1/2 diced onion
- 1/2 diced bell pepper
- 2 garlic cloves, minced
- 1 can tomato sauce (28 oz)
- 3 oz tomato paste
- 1 can of crushed tomatoes (14 oz)
- 1/3 cup Infused Olive Oil
- 2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- 3 tbsp Italian seasoning
- 1 tbsp red wine vinegar
- 1 tbsp white sugar
- Salt and pepper to taste
Assembly Ingredients
- 1/2 lb dry lasagna noodles (no-boil noodles)
- 15 oz ricotta cheese
- 1 1/2 lb mozzarella cheese, grated
- 1/4 lb grated parmesan cheese
Equipment
- Large glass baking dish (9x13)
- Large, heavy bottom sauce pot
- Wooden spoon
- Tin foil
- Cheese grater
Sauce Directions
- Prepare the sauce. Coat the bottom of a heavy saucepan with olive oil. Then, over medium heat, brown the ground beef, approximately 5 to 8 minutes.
- Once the ground beef has begun to brown, add in the diced onion, bell pepper, and garlic. Cook until onion softens and turns translucent. Stir frequently.
- Once the beef has cooked through, add all remaining sauce ingredients including tomatoes, infused olive oil, and seasonings.
- Adjust the heat down to low, and simmer the sauce for 20 to 30 minutes. Stir frequently, and scrape down the sides.
Assembly Directions
- Preheat the oven to 375°F.
- Spoon a layer of the prepared infused sauce on the bottom of a glass baking dish.
- Lay lasagna noodles to cover the bottom of the dish. If they are spaces, or the edges overlap, it's okay.
- Spoon another thin layer over the noodles, using a spatula to spread the sauce evenly, from edge to edge.
- Scoop small dollops of ricotta cheese across the dish. Space evenly across the pan, don't be shy.
- Sprinkle 1/2 of the grated mozzarella cheese and ½ the parmesan cheese over the ricotta layer.
- Repeat steps 2 to 5 until all ingredients are evenly layered.
- Cover with tin foil, bake for 45 minutes.
- Remove the tinfoil and adjust the oven to broil. Broil the lasagna in for 5 to 10 minutes, until the cheese begins to bubble and crisp at the edges.
- Remove from the oven, and allow the lasagna to cool for at least 10 minutes before serving.
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