• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• Cook pasta according to package directions, try to cook it al dente as it will continue cooking in the béchamel sauce in the oven.
• Drain and do not rinse. Add a tablespoon of oil to the pasta and stir to combine.
• In a pan over medium heat, add 2 tablespoon of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.
• Drain fat and add 2 tablespoons of the tomato paste, mixing everything well together. Continue cooking for a couple of minutes more. Season with salt and pepper.
• Set meat aside.

Bechamel Sauce

• In a pan over medium heat, melt butter, add flour and whisk so no lumps form. Keep cooking the flour until it starts to bubble.

  Add the liquids gradually, one cup at a time whisking vigorously as the sauce will thicken.

  When it is bubbly and thick, turn off the heat, season with salt and pepper and let it cool down.

Assembling Pasta Layers

• Preheat your oven to 350F.

  Add the remaining 2 Tablespoons of tomato paste to the pasta and about half a cup of the béchamel sauce and mix well.

  In a 9×13 oven dish, spread another 1/2 cup of the béchamel sauce evenly at the bottom.

  Spread half the pasta , then layer the entire meat mixture over the pasta. Top that with the remaining half of the pasta and level.

  .Pour the béchamel over the pasta and spread evenly.
• Bake for 45 minutes or until perfectly golden brown. When done, wait a few minutes before cutting. Enjoy!