About the Recipe
At the Wake'n'Bake Lounge, we cherish the art of blending traditional recipes with modern elements, creating dishes that resonate with our patrons' palates and memories. This dish is not just a meal; it's a story of culinary evolution.
Ingredients
- 12 lasagna noodles
- 2 tablespoons cannabis-infused olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound Italian sausage, casing removed
- 2 cups tomato sauce
- 1 cup tomato paste
- 2 cups water
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 16 ounces ricotta cheese
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 3 cups shredded mozzarella cheese
Preparation
1. Preheat your oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the cannabis-infused olive oil over medium heat. Add the onion and garlic, sauté until translucent.
4. Add the ground beef and sausage, cooking until browned. Drain excess fat.
5. Stir in the tomato sauce, tomato paste, water, basil, and oregano. Season with salt and pepper. Simmer for about 30 minutes until thickened.
6. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
7. To assemble, spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish. Layer four lasagna noodles over the sauce. Spread a third of the ricotta mixture over the noodles, followed by a third of the remaining meat sauce, and a third of the mozzarella cheese. Repeat the layers twice more.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna stand for 15 minutes before serving.