Cannabis Lasagna Recipe
Pasta dishes always seem to taste so much better when you're stoned so why not make your pasta medicated? This recipe makes a lot of lasagna so either plan to invite a bunch of friends or to have a lot of leftovers. You can also half all of the ingredients to make a lot less food as well. As always, if you have a favorite lasagna recipe, you can add or subtract ingredients as you see fit!
1 1/2 teaspoons dried basil leaves
1 ounce high quality marijuana (ground up)
1/2 teaspoon fennel seeds
6.5 ounces canned tomato sauce
3/4 pound lean ground beef
1 pound sweet Italian sausage
28 ounces crushed tomatoes
1 tablespoon salt
4 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
2 tablespoons white sugar
2 cloves garlic, crushed
1 teaspoon Italian seasoning
3/4 pound mozzarella cheese, sliced
6 ounces tomato paste
3/4 cup grated Parmesan cheese
16 ounces ricotta cheese
1/2 cup minced onion
1/2 teaspoon salt
12 lasagna noodles
1/2 cup water
Cook the onion, ground beef, sausage, and garlic on medium heat until lightly browned. While stirring, add in the Italian seasoning, fennel seeds, sugar, pepper, 2 tbsp parsley, basil, cannabis powder, and 1 tbsp of salt. Cover the pot and let it simmer for about 90 minutes, occasionally checking on it to stir. In a separate pot, bring some water to a boil and add a little pinch of salt. Cook the lasagna noodles in the water for about ten minutes. Drain them and then rinse with cold water. Take a mixing bowl and mix together the egg, remaining parsley, ricotta, and 1/2 tsp of salt.
Preheat your oven to 375 degrees and begin to assemble your lasagna. Get a 9x13 inch baking dish and spread a cup and a half of the meat sauce over the bottom. Put six noodles on top of the sauce and spread half of the ricotta cheese mixture over them. Place some mozzarella cheese slices on top and the coat with the 1 1/2 cups of the meat sauce and sprinkle with a bit of parmesan cheese. Repeat this layering process until you're out of sauce and then sprinkle the top with mozzarella and parmesan cheese. Cover the pan with tinfoil, being sure to not touch the cheese because it'll stick.
Bake in the preheated oven for about 25 minutes. Take the foil off and bake for an extra half an hour, or until the lasagna is lightly toasted. Let the dish sit for a bit before serving, as you don't want to burn yourself. Cut and serve as you'd like! I hope that you enjoy your medicated lasagna!