Ingredients:

1 package of instant lasagna
2 jars of pasta sauce or a large can of tomato sauce
1 bunch of fresh spinach, washed and chopped
2 carrots, peeled and shredded
1 large broccoli head, cut up into fine florets
1 large onion chopped
2 zucchini, shredded
1 cup shredded mozzarella
1 cup ricotta cheese
1 egg beaten
¾ cup of dried and grated cannabis bud
½ cup of Parmesan cheese

Salt, pepper, oregano or any spices you like just for taste
(Optional: any other veggies you like, such as eggplant, cut up fine.)

Directions:

Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil.
In a warm skillet, fry the onion until golden with a little olive oil. Add tomato sauce. Set aside when warm.
Mix the ricotta, egg, mozzarella, spinach, and ganja. Add salt and pepper as desired.
Take the dish and spread the warm tomato sauce at the bottom.
*Ready to bake noodles tend to be dry, so they need a bit of extra moisture. Use the sauce liberally.
Add a layer of the lasagna noodles. Then, a layer of the cheese and ganja mixture, followed by a layer of the tomato sauce, veggies, lasagna noodles, and repeat until the layers reach the top. End with a lasagne noodle layer and top with Parmesan cheese.
Cover with aluminum foil and bake at 375°F for 45 minutes.
Remove foil and bake for 10 minutes more until cheese is golden.
Set aside to cool.

Source: CookingWithCannabis