Creamy Vegetarian Lasagna with Cannabis and Béchamel
There are few things in life more comforting than a hot, cheesy mess of lasagna. Add fresh roasted vegetables and a dose of creamy, cannabis-infused Béchamel sauce and you’ve got yourself a masterpiece, a true experience for palate, body and soul.
This cannabis-infused take on authentic Italian lasagna is a great way to feed a crowd, or freeze for later. Use our cannabis-infused homemade pasta dough for an extra-buzzy experience, or your favourite store-bought fresh pasta dough for a milder cannabis effect.
We guarantee that this creamy, cheesy, cannabis-infused lasagna will change the way you think about this classic staple.
Recipe by Andrea Di Mauro, words by Devon Scoble.
Ingredients
1 batch of cannabis-infused homemade pasta dough, cut into lasagna sheets (or store-bought fresh lasagna sheets)
Filling:
1 zucchini, thinly sliced
1 eggplant, thinly sliced
3 small to medium tomatoes, thinly sliced
1 cup mushrooms, thinly sliced
Olive oil (enough to coat the vegetables)
Salt and pepper to taste
1 bunch fresh basil, washed and chopped
1 cup Parmesan cheese
Béchamel Sauce:
10 grams of unsalted butter
25 grams cannabutter
80 grams shallots, finely diced
½ tsp ground nutmeg
35 grams flour
½ litre whole or 2% milk (room temperature)
Method
Vegetables:
Pre-heat oven to 400°F
Place zucchini, eggplant, tomato and mushrooms on a baking sheet. Cover in olive oil, salt, and pepper.
Bake vegetables for 15 minutes or until soft. (The key is to ensure the moisture is out of the vegetables so that the lasagna is not runny.)
Blanch pasta sheets: Boil for 30 seconds, place in a bowl filled with water and ice and strain.
Béchamel Sauce:
Preheat a small pot over low heat.
Combine butter, cannabutter, shallots, and nutmeg. Cook for 10 minutes ensuring the mixture does not brown.
Add flour to the pot, cooking for 10 minutes and whisking throughout.
Add milk to the pot, simmer for 5 minutes, whisking throughout.
Remove from heat, cover with plastic wrap and let cool.
Lasagna:
Pre-heat oven to 425°F
Build lasagna layer by layer.
Glaze the bottom of the tray with Béchamel.
Build each layer by adding a pasta sheet, Béchamel, vegetables, and basil.
Repeat process for seven layers or until ingredients are gone.
Add Béchamel and Parmesan on the top layer.
Bake for 15 minutes.
Serve immediately.
