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Cooking Italian kEtO Lasagne with Cyndee and Becki

Cooking Italian kEtŌ Lasagne

Cooking kEtŌ Italian with Essential Oils by Cyndee & Becki
PRE-HEAT OVEN 350F/175C
INGREDIENTS
1 Tbsp Olive Oil or Avocado Oil
1/2 Yellow onion
1 lb hamburger
2 medium Zucchini
15oz. Ricotta Cheese
15oz Organic Tomato Sauce
Mozzarella cheese
1 drop Essential Oil of Black Pepper, Thyme, Basil, Rosemary, Oregano
INSTRUCTIONS
Preheat oven to 350*
In pan over medium to high heat
add 1 Tbsp Olive Oil or Avocado oil
1 drop Black Pepper Essential Oil
Pinch salt
1/2 yellow onion and Sauté
Then add 1lb. hamburger and cook
While cooking..........
Cut zucchini in thin slices set aside
Open Organic tomato sauce add 1 drop of each essential oil and stir:
Thyme
Basil
Oregano
Rosemary

Zoom Class - Saturday, May 30
Cyndee Strahm & Becki Rodgers

Cooking Italian kEtŌ Lasagne
How to layer lasagna:
In a glass rectangle baking dish, place a thin layer of tomato sauce at the bottom
add remaining tomato sauce to the hamburger mixture
Layer:
Zucchini
ricotta cheese
hamburger with tomato sauce
mozzarella and repeat
Bake for 30-45 minutes
Cut with spatula into squares and serve on plate

Lemonchello Cocktail
1oz Torani Sugar Free Vanilla Syrup
1 oz Vodka
2 drops Lemon essential Oil
In shaker of ice, add ingredients, shake for 3-5 seconds and strain in martini glass

Zoom Class - Saturday, May 30
Cyndee Strahm & Becki Rodgers