A thick, multi-layer vegetarian lasagna recipe

Published Feb 28, 2020 02:00 p.m. ET
iStock / cenkaysahinalp73

Lasagna is a traditional comfort food that ages well, and it's great for making easy to reheat meals for the week ahead. It’s freezable, can be personalized with only a few subtle tweaks, and it tastes absolutely amazing, but making a cannabis-infused version is a rare treat. Luckily, it’s probably nowhere near as hard as you might think, and unlike other cannabis recipes, you won’t even taste the green that lies beneath each layer of goodness.

Vegetarian lasagna recipe

This vegetarian lasagna comes with the added benefit of a hearty dose of vitamins and nutrients that you need to thrive, so you can breathe easy knowing that you’re getting stoned, while also maintaining a healthy diet without added meat.

Preparation time: 20 minutes

Cooking time: 1 hour 45 minutes

Calories per serving: 205

Servings: 10


  • 20 lasagna noodles
  • 1 lb. cremini mushrooms (chopped)
  • 1 lb. shiitake mushrooms (chopped)
  • 4 garlic cloves (diced)
  • 1 cooking onion (chopped)
  • 28 ounces crushed tomatoes
  • 16 ounces ricotta cheese
  • 10 ounces spinach (chopped)
  • 6 ounces tomato paste
  • 4 cups mozzarella cheese (shredded)
  • 2 cups tomato sauce
  • 1 cup of water
  • ¼ cup parmesan cheese (grated)
  • ¼ cup cannabis-infused olive oil
  • ¼ cup basil (chopped)
  • 1 tablespoon sugar
  • 1 tablespoon thyme
  • ½ teaspoon red pepper flakes
  • Salt to taste


  • Lasagna pan
  • Saucepan
  • Large pot
  • Spatula
  • Strainer


  1. Start by dry sautéing the mushrooms in a saucepan over medium heat.

  2. Once the mushrooms start to spew water in the pan, it's time to toss in the chopped onions.

  3. Cook the mushroom and onion mixture for approximately 5 minutes, or until all of the water has boiled out.

  • Next up is the sauce, begin by adding the cannabis-infused olive oil to the mushrooms and ensuring they are evenly coated with a quick stir.

  • Throw in the finely diced garlic cloves and let the mixture cook for approximately one minute.

  • Split the sauce into 2 halves and put one aside while adding the other to the saucepan.

  • Pour in the crushed tomatoes, water, basil, sugar, and red pepper flakes and heat everything until it reaches a steady simmer.

  • If you have one, this is a good time to cover your saucepan with a lid to keep any splatters contained, while the mixture simmers for another 20 minutes.

  • While you wait for the sauce to finish, get the lasagna noodles cooked and strained according to the directions that are found on the package.

  • Rinse the lasagna noodles under cold water to keep them from sticking together which makes them easier to work with.

  • Preheat the oven to 350°F and then spread the tomato sauce that you had set aside earlier in the bottom of a lasagna baking pan.

  • Add one layer of noodles on top of the sauce, and then finish the remaining 4 or 5 layers with the mixture from the saucepan, finishing with a thin one on top of the last layer of noodles.

  • Now, top the lasagna with all of the basil and cheese that you want before tossing it into the oven to bake for 25 minutes.

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