Banging Marijuana Lasagna

An iconic, oven baked favorite that is truly timeless, Lasagna.  I love it, easily serve many people, a great dish for any dinner party or pot luck.  That or if you are like me and enjoy cooking once and having meals for multiple days, lasagna fits the bill.  It keeps me happy day after day.  Lasagna is also flexible and versatile.  Great creative and mix it up with different meats and cheese combinations!

For this post, we will be using our Marijuana Marinara to infuse a little cannabis into our dish.  If you haven’t learned how to make Marijuana Marinara, or just want to learn to make marinara, check out that post, we have linked it up below.  Also in this post, we are going to make a creamy white sauce called bechamel that we love integrated in our lasagna!  Enjoy and lets us know what you think in the comments section at the end of the article  ~ChefMj

Marijuana Marinara: For Pizzas, Mozzarella Sticks or Pasta!

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How To Make Marijuana Butter AKA CannaButter

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Banging Marijuana Lasagna

Prep time: 45 mins

Cooking time: 2 hours 30 mins

Serves: Approximately 8

Ingredients

Bechamel Sauce

  • 2 tablespoons butter (Bonus points if you use CannaButter)
  • 2 tablespoons flour
  • 1 1/4 cups milk, warm
  • Salt
  • Ground pepper

Lasagna

  • 1 Pound Ground Beef
  • 28oz of Marijuana Marinara – See the link to the post on how to make above
  • 4 ounces of grated Parmesan cheese
  • 32 oz Shredded Mozzarella cheese
  • 10 Ounces of Ricotta Cheese
  • 9 – 10 lasagna noodles (1 box is plenty, might even have extra)
  • 13″x9″ baking pan (3 inches deep)
  • 8 – 10 Pepperonis
  • Fresh Basil

Directions

Quick and Easy Bechamel Sauce

  1. In a medium sauce pan over medium-high heat, melt butter and mix in flour and stir.
  2. Allow paste to cook and bubble slightly
  3. Add warm milk and keep stirring.  Allow mixture to boil.
  4. Add salt and pepper to your liking, continue for 2 minutes and remove from heat.

Banging Marijuana Lasagna

  1. Bring a large pot of water to boil, add a teaspoon of salt and a dash of olive oil.  Once boiling, add your pasta, stir occasionally until “Al Dante” – which means firm to the bite, basically cooked and flexible but not soggy. You shouldn’t be able to stab it with a fork.
  2. While you are waiting for the water to boil, brown up the ground beef and add your sauce to it, allowing to simmer for 15 minutes.
  3. Spread some of the meat sauce in the bottom of our baking dish, adding 1 layer of lasagna pasta (Probably will use 3 pieces of pasta. Then spread another layer of meat sauce. Then another layer of pasta.
  4. Now spread on some more meat sauce and some of the bechamel sauce.  Add a thin layer of Mozzarella Cheese and half the ricotta cheese.
  5.   Add the last layer of Pasta.  Coat in meat sauce, add a coat of mozzarella cheese, rest of the ricotta cheese and our Parmesan cheese.
  6. Preheat the oven to 375F.  Place our lasagna dish to cook for 45 mins. With 10 Minutes left, open and carefully add our pepperonis to the top and add some fresh basil on top.  Finish last 10 minutes in the oven.
  7. And Viola!  Enjoy!  Use the remaining Meat Sauce and Bechamel over the top if you like or save for left overs the next day to bring them back to life a little easier!  Enjoy! ~ChefMJ