Nyansapo | Essentially Chef Beee

P.O. Box 115152

Atlanta, GA 30310

404-734-1268

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Chef Beee's Kick Ass Essential Oil Infused Vegan Lasagna

August 30, 2019

 

Ingredients

1 Can of Fire Roasted Tomatoes

2 Cups of Garden Tomatoes

2 Tbs Grapeseed Oil

8 Cloves of Garlic

1 Onion Minced

4 Dates 

1 Large Bunch of Fresh Basil

2 Cups of Fresh Chopped Spinach

1/2 Cup of Walnuts, Soaked 4-6 Hours

1 Cup of Cashews, Soaked 4-6 Hours

1 Cup of Nutritional Yeast, separated into two 1/2 Cups

1 1/2 Cup of Cashew Milk

2 Tsp of Himalayan Salt

1 Tbs of Oregano

2 Tbs of Cracked Black Pepper

1-2 Drops of doTERRA Basil Essential 

1 Tsp of Cayenne Pepper (Optional)

1-2 Large Zucchini

1-2 Boxes of Lasagna Sheets (No Boil)

 

Directions

You will need to make three kinds of sauces - Pesto Sauce, Véchamel Sauce, and Red Sauce.

 

Pesto Sauce: In a food processor, combine, salt, pepper, 4 cloves of garlic, 1/2 cup of nutritional yeast, oregano, fresh basil, basil essential oil, 1/2 cup of cashew milk and soaked walnuts until smooth and creamy and reserve to the side. *Note: You may need to add additional bunch of basil if you are making a large lasagna pie.

 

Véchamel Sauce: In a high speed blender, combine 1 tbs of Grapseed oil, cashews, cashew milk, 2 garlic cloves, 1/2 cup of nutritional yeast, pinch of salt, a few leaves of fresh basil and blend until thick and creamy then reserve to the side. Note* This Véchamel Sauce is a version of Vegan Béchamel sauce which traditionally is just flour, oil, and milk.

 

Red Sauce: In a blender, combine onions and 2 cloves of garlic. Add to the blender, two cups of finely diced tomatoes and one can of roasted diced tomatoes. To cut some acidity in the sauce, you can add chopped dates. You can flavor with 1 tsp of salt, oregano and cayenne pepper.

 

Zucchini Lasagna Sheets: With a mandolin, on 1.5 mm (or thinnest) setting make thin long slices of zucchini and reserve on a plate. Depending on how large your lasagna pan is, you may need 1 or two large zucchinis for this. *Note: I combine zucchini and flour lasagna sheets, if there is a gluten sensitivity, then you can take out the flour lasagna sheet from the recipe.

 

Combine in Layers: In a large baking pan, place some of the red sauce on the bottom to coat. Once it is completely coated, take flour lasagna sheet and place over the red sauce. Next, pour some of the Véchamel sauce over the lasagna sheets. Next, add zucchini lasagna noodles evenly. Then add Pesto Sauce. Then add chopped spinach. Then add more red sauces. Continue in this order (or whatever order you like until you are to the top of the baking pan. Your final layer should be zucchini noodles covered in red sauce and Véchamel. Bake lasagna in a pre-heated 360 degree Fahrenheit oven for 1 hour. Once lasagna is done. Remove from oven and let rest for about an hour. You can use some of the warm sauce as a drizzle over lasagna. I hope that you all enjoy this one! This by far is one of my favorite comfort recipes.

 

 

 

 

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