Great Edibles Recipes: Classic Cannabis Lasagna

Lasagna is a classic Italian-style dish that has delicious noodles, meat and Italian cheeses all layered into a perfect stack-able pasta casserole. This medicated recipe features an ooey, gooey lasagna made with ground turkey, fresh lasagna noodles and three cheeses to yield a meal that makes your head, heart and stomach happy.

Serves 6-8

Here’s What You Need:

• 1 lb ground organic turkey (you may substitute beef)
• 3 tablespoons cannabis-infused extra virgin olive oil
• 1 medium onion (finely diced)
• 2 cloves of garlic (finely minced)
• 1 (14.5 oz) can stewed tomatoes
• 1 (8 oz) jar of tomato sauce
• 1 (6 oz) can of tomato paste
• 1 (8 oz) box of no-boil lasagna noodles
• 2 large organic eggs
• 1½ cups cottage cheese
• ½ cup ricotta cheese
• ¾ cup grated Parmesan cheese
• 2 teaspoons fresh parsley (chopped)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (8 oz) bag shredded mozzarella cheese
• 1 (8 oz) bag shredded cheddar cheese

How to Make Classic Cannabis Lasagna

To begin, preheat your oven to 375 degrees Fahrenheit.

Next, lightly grease a 13 x 9 x 2″ baking dish (or something of similar size and depth) with some nonstick cooking spray.

Then, heat up 3 tablespoons of cannabis-infused extra virgin olive oil in a large skillet over medium to medium-low heat (you don’t want the oil to smoke).

After, dice the onions, mince the garlic, and chop the parsley.

Then, add the diced onions and minced garlic to your hot skillet. Season with 1 teaspoon of salt and ½ teaspoon of black pepper and stir well to combine.

Proceed to add in the ground turkey meat, stirring with a wooden spoon to ensure that all the ground turkey is broken up some.

Continue to cook the ground turkey and onions, crumbling the meat up as you cook it, until all of the meat has been browned.

After the turkey meat is finished cooking, drain any excess fat from the skillet into a disposable heat-safe container (I like to save old coffee cans for this reason. Pouring grease down your drain can cause clogs later).

Once the fat has been drained, add the can of stewed tomatoes, tomato sauce, and tomato paste. Put your skillet back on the stove top over medium-heat.

Stir well, and then place the lid on your skillet and allow the contents to simmer for 15 minutes. Don’t forget to stir occasionally.

Then, in a large bowl, beat the 2 eggs and then proceed to add in the 1½ cups cottage cheese, ½ cup ricotta cheese, ½ cup of Parmesan cheese (the remaining ¼ cup will be used to crown the lasagna), 2 teaspoons of chopped parsley, 1 teaspoon of salt, and your remaining ½ teaspoon of black pepper. Stir well to combine.

After, spread a thin layer of meat sauce on the bottom of your prepped baking dish and proceed to lay the lasagna noodles over top, making sure to overlap the noodles by ½”.

Then, spread a thicker layer of the cottage-cheese mixture (using anywhere from one-third to one-half of the total mixture) over top the layer of lasagna noodles. Crown the cottage-cheese layer with half of the shredded mozzarella cheese as well as half of the shredded cheddar cheese.

After, pour more of the meat sauce on top of the cheese layer and repeat the layering process in the same order until your dish is full.

Finally, sprinkle the remaining ¼ cup of Parmesan cheese over the top of the lasagna dish.

Bake the lasagna for 30-35 minutes, or until the cheeses are completely melted and the sauce is hot and bubbling around the edges.

Carefully remove the dish from the oven and allow the lasagna to cool for 10 minutes before cutting and plating.

Serve this lasagna with your favorite type of fresh bread and enjoy!