Sunday, February 14, 2016


One of my absolute favorite restaurants in Las Vegas is a Speakeasy Italian restaurant off West Sahara called - Capos Italian Speakeasy . 

I have tried many of there dishes and I am always greatly satisfied.  The meatballs there are quite possibly the greatest meatballs on the planet. 

The last time I went I got the Lasagna and picked this dish for my remix and dedicated it to my cat - The Happy Cat. 

Happy Cat Lasagna
by: deliciously Dee 

Prep: 30 min     
Cook: 30 min     
Happy: 1 hour 


12 uncooked lasagna noodles
3 cups diced tomatoes
1 lb ground turkey 93% lean
1 (15 oz) container of ricotta cheese
2 1/2 cups (10 oz) mixed shredded cheeses (parmesan & mozzarella) 
1 cup white onion (diced)
1 cup green scallions (diced) 
1 egg 
1/4 cup cannabis infuse olive oil
3 cloves garlic (minced)
Pepper to taste


Preheat oven to 350 degrees F.

First, take a large pot and boil water and a lil kosher salt, add your lasagna noodles.

In a saute pan, take the pound of ground turkey and heat oil i over medium-high heat. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 4 to 5 minutes.

In a large mixing bowl, add your egg, ricotta cheese, 1 1/2 cups of your mixed shredded cheese (parmesan & mozzarella), 1 cup white onions, 1 cup scallions, diced tomatoes, garlic, and 1/4 cup cannabis infused olive oil.  Mix all ingredients well. Set aside.

Grease a 7x11 baking dish.  Lay 3 cooked lasagna noodles (long ways) in dish so that the bottom of the pan is covered with a layer of noodles.  Next, add the mixture you did in the mixing bowl as your filling layer.  Spread evenly over your layer of noodles.  Sprinkle with a little cheese evenly.  Then, take another 3 cooked lasagna noodles and make your second layer covering with the mixture again.  Add another layer of noodles and spread mixture evenly over your third layer of lasagna noodles. Lastly, add another layer of 3 lasagna noodles covering your last spread.  Cover top with the remainder of the cheese and some diced tomatoes. Bake for 20 minutes in oven at 350 degrees. 


- deliciously Dee


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About Me

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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)