The Coziest Bake: Classic Spinach Lasagna with Mornay Magic

Why Add Cannabis to Your Lasagna?

Cannabis-infused edibles aren’t just for brownies anymore. From buttered toast to crème brûlée, and now lasagna – infusing savoury comfort food with THC or CBD is the next frontier. A slice of cheesy, baked goodness laced with mellow cannabutter? That’s dinner and dessert in one.

But wait—before we toss raw flower into a pot of sauce (please don’t!), let’s quickly talk about decarboxylation.

The Science: What is Decarboxylation?

You can’t get high from eating raw cannabis. That’s because cannabinoids like THCA and CBDA need heat to convert into THC and CBD—the active forms our bodies can absorb. This process is called decarboxylation, or “decarb” for short.

Think of it like roasting spices before grinding them—you're unlocking their full aromatic power. And it’s just as crucial here.

Enter the ECRU Decarboxylator: a sleek, one-button kitchen infuser that takes the guesswork out of decarb and infusion. With its FDA non-stick canister, smell control, even heating, and silicon-sealed lid, it’s my go-to for all things infused.

Cannabutter Basics: A Quick Recipe Using ECRU

Before we jump into lasagna layers, let’s prep our infused base. You can use butter, coconut oil, olive oil, or even glycerin with your ECRU Decarboxylator. For this lasagna, good old butter works best.

Quick Cannabutter (Yields 1 cup / 2 sticks)

What you need:

• 2 sticks (1 cup) unsalted butter

• ½ oz decarboxylated cannabis (preferably THC-dominant strain)

• ECRU Decarboxylator

Steps:

1. Decarb your herb in the ECRU:

   • THC: 30 minutes

   • CBD: 60 minutes

2. Add butter and 0.3L water directly into the ECRU's canister.

3. Press "Infuse" and let it run for 4 hours.

4. Strain through cheesecloth, chill until solid, and you’ve got cannabutter ready for layering.

Cannabis-Infused Spinach Lasagna Recipe

Ingredients

For the Spinach Ricotta

• 1/4 cup olive oil

• 1 cup finely chopped sweet onion

• 1 tsp kosher salt, divided

• 1/2 tsp black pepper, divided

• 3 (8 oz) packs fresh baby spinach

• 1 (15 oz) container whole-milk ricotta

• 1 oz Parmesan cheese, grated (1 cup)

• 1 large egg, beaten

For the Mornay Sauce

• 3 tbsp unsalted butter

• 1 tbsp cannabutter (for infusion)

• 2 tbsp minced garlic (6 cloves)

• 1/4 cup all-purpose flour

• 4 cups whole milk

• 8 oz Gruyère cheese, shredded (2 cups)

• 1 tsp kosher salt

• 1/8 tsp ground nutmeg

For Assembly

• 12 lasagna noodles, cooked al dente

• 4 cups shredded whole-milk mozzarella, divided

Step-by-Step Instructions

1. Make the Spinach Ricotta

In a large skillet, heat olive oil over medium. Add onions, ½ tsp salt, ¼ tsp pepper. Sauté until soft, ~4 min.Add spinach in batches, cooking until fully wilted. Press out liquid using a fine-mesh strainer.

Set aside 1½ cups for layering. Blitz the remaining cup in a food processor. Mix with ricotta, Parmesan, egg, remaining salt, and pepper.

2. Make the Mornay Sauce

Wipe the pan clean. Melt unsalted butter + cannabutter together over medium. Add garlic and cook 1 min.

Whisk in flour and cook 1 min. Gradually add milk, simmer until thick, ~3–5 minutes. Stir in Gruyère until smooth. Add salt and nutmeg.

3. Layer the Lasagna

Preheat oven to 350°F.

In a 13x9-inch baking dish:

• Spread ¾ cup Mornay Sauce

• Add 3 noodles

• Spread 1 cup ricotta mixture

• Add ½ cup reserved spinach

• Top with 1 cup mozzarella

• Spoon over ¾ cup sauce

Repeat 2 more times.Top with final 3 noodles, last 1 cup of sauce, and 1 cup mozzarella.

4. Bake and Broil

Cover with foil sprayed with oil. Bake 30 minutes. Remove foil, bake 15 more until bubbling.

Switch oven to broil. Broil 3–5 minutes until the cheese browns.

Let cool for 30 minutes (yes, really—it sets the structure and avoids molten mouth burns).

FAQs

Can I make this lasagna without cannabutter?

Absolutely! Just use all regular butter. Or split the batch for infused and non-infused portions.

How long does infused lasagna last in the fridge?

Up to 5 days, covered. You can also freeze it for 1–2 months.

Will I taste the cannabis?

If dosed properly, no. The strong cheeses and garlic mellow out any herby taste.

Can I use frozen spinach?

Yes! Just thaw and squeeze the living daylights out of it before using.

Why I Love This Dish (and You Will Too)

There’s something uniquely comforting about bubbling cheese and earthy spinach wrapped in pasta. But infused with cannabis? That takes it to another level of care—for yourself, for your body, and your mood.

In a world full of edibles that lean sweet, this is a savoury reprieve. Balanced, hearty, and low-key psychoactive. Plus, it makes meal-prep way more exciting.

And thanks to the ECRU Decarboxylator, there’s no guesswork. Just press a button and go—your infusion’s done by the time you finish prepping your filling.

Final Tip from One Cannabis Cook to Another

Infusion doesn’t have to be intimidating. Start with lower doses, use high-quality flower, and infuse into the right fats (butter, coconut oil, olive oil). And always decarb first—no exceptions.