Photo by Pop Sugar

Learn | 09.22.2021

A Must Try This Fall: Cannabis-Infused Lasagna

Stay in tonight and cook up some cannabis-infused lasagna.

Thanks to Cedella Marley, daughter of legendary Bob Marley, cannabis lovers are eagerly learning how to spike their meals with cannabis in a safe, enjoyable, and savory way.

In her recent cookbook, ‘Cooking With Herb: 75 Recipes For The Marley Natural Lifestyle,’ Marley shared incredible and decadent cannabis-infused recipes for fellow potheads to broaden their cannabis consumption horizons. Our favorite was the mouth-watering lasagna recipe; read below and bring it to your kitchen.

Ingredients

Photo by Eric Boman / Vogue

CannaOil:

  1. 1/4 ounce (7 grams) cannabis flowers (dose based on 15% THC herb)
  2. 2 cups coconut oil, extra virgin olive oil, or grapeseed oil. 

Lasagna – Serves 8 (Can Be Halved To Serve 4 Or Multiplied To Serve 16)

  1. 16 lasagna noodles (a little less than a 1-pound box)
  2. 1 tablespoon plus 1 3/4 teaspoons fine sea salt
  3. 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  4. 1 small head of garlic (about 8 medium cloves), minced
  5. 2 tablespoons finely chopped fresh thyme
  6. 1/2 teaspoon freshly ground black pepper
  7. 1/2 teaspoon chipotle chile powder or red pepper flakes
  8. 2 tablespoons tomato paste
  9. 1/2 cup finely chopped roasted red peppers
  10. 1 can (28 ounces) crushed tomatoes (preferably fire-roasted)
  11. 1 tablespoon plus 1 teaspoon CannaOil
  12. 6 scallions, finely chopped
  13. 2 cups veggie crumbles or crumbled veggie burgers (thawed if frozen)
  14. 8 ounces button mushrooms, thinly sliced 3 cups baby spinach leaves
  15. 1 1/2 cups fresh basil leaves, thinly sliced
  16. 1-pound fresh mozzarella cheese, shredded with your fingers into small pieces
  17. 2 cups grated young Gouda cheese (about 6 ounces)
  18. 1 cup finely grated Parmigiano-Reggiano (about 3 ounces)

CannaOil Directions

Photo by Hemper Co

  1. Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
  2. Combine the oil and herb in a medium saucepan and bring to a low simmer over medium heat (the oil should be hot but not boiling).
  3. Reduce the heat to low and cook the infusion very slowly, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, about 2 hours.
  4. Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the oil is filtered about 5 minutes. Fold the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids, extracting as much oil as possible (discard the solids). Transfer to a jar, seal, and store at room temperature for up to 3 months. Note that CannaOil made with coconut oil will solidify; reheat gently to liquefy if necessary.

Lasagna Directions

Photo by theweedscene

  1. Bring a large pot of water to a boil. Add the lasagna noodles and 1 tablespoon of salt and cook until al dente, according to the package directions. Drain and sprinkle with 1 teaspoon of olive oil and set aside.
  2. Heat 1 tablespoon of the olive oil in a large skillet. Add half of the garlic and the thyme and warm over medium heat until the garlic and herb are fragrant, about 30 seconds. Add the black pepper, chipotle powder, and the tomato paste and cook, stirring often, until the tomato paste darkens, 2 to 3 minutes. Stir in the roasted red peppers, then add the crushed tomatoes, CannaOil, and 1 teaspoon of the salt and cook, stirring occasionally, until the sauce becomes thick, 10 to 12 minutes (if your tomatoes are very chunky, use a potato masher to smash them so the sauce looks pasty rather than chunky). Transfer the sauce to a bowl.
  3. Heat 1 tablespoon of the olive oil in another large skillet over medium-high heat. Add the scallions and cook until they start to brown, stirring occasionally, 2 to 3 minutes. Stir in the veggie crumbles and cook until they start to sizzle, about 1 minute. Stir in the mushrooms and the remaining 1 tablespoon oil and 3/4 teaspoon salt and cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the mushrooms soften, 5 to 6 minutes. Stir in the remaining garlic and cook until it is fragrant, about 30 seconds. Remove from the heat and stir in the spinach leaves and 1 cup of the basil and set aside.
  4. Preheat the oven to 375°F.
  5. Place the mozzarella in one bowl and mix the Gouda and Parmigiano together in another bowl. Place a few spoonfuls of sauce in the bottom of a 9 x 13-inch baking dish. Overlap 4 lasagna noodles across the bottom of the pan. Arrange a few more noodles around the sides of the pan. Add 3/4 cup of the sauce to the pan, followed by half of the veggie crumble mixture, one-third of the mozzarella, and one-third of the Gouda mixture. Add another pasta layer followed by more sauce, the rest of the veggie crumble mixture and half of the remaining mozzarella and Gouda mixture. Repeat one more time with the rest of the noodles, sauce, and cheese.
  6. Bake the lasagna until it is golden brown on top and the sauce is bubbling, 35 to 40 minutes. Remove from the oven and serve sprinkled with the remaining 1/2 cup basil. Enjoy!

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