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Slay_with_cardi🦋
Slay_with_cardi🦋
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Sunday 06 July 2025 13:31:27 GMT
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bigblesseddestiny001
BLÊSSËD DÉSTÎÑY 0️⃣0️⃣1️⃣ ❤️🦍 :
Screaming Beauri😍
2025-07-06 13:42:11
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oo1belindablinkz
B🫧L🌸I💕N🍒k🎀Z🤍 :
🥰🥰🥰
2025-07-06 16:04:46
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jennifer_0013
jennifer_0013 :
Luxury 🥰
2025-07-06 23:38:51
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Lasagne Pots There are some dinners that you'll make a couple of times and never go back to and there are others that you love so much, you make it every week...this is one of those dinners Once you've got the ragu made, you can get these in the oven in less than 10 minutes. You don't need much beef, so you could actually use leftover bolognese in this if you have it... My new cookbook SPEEDY 10 is out soon and there's a whole chapter of quick beef mince recipes in there... I've written up the recipe for the pots below and the link to pre order Speedy 10 is in my bio! A x Feeds 4 For the ragu: 1 onion finely chopped 1/2 courgette finely chopped 1 small carrot finely chopped 1 stick celery finely chopped 1 clove garlic finely chopped 1 tsp balsamic vinegar 250g beef mince 400g tin chopped tomatoes 125ml beef stock 2 tsp dried oregano 3-4 sheets fresh lasagne sheets 200g of garlic and herb soft cheese 50ml milk 100g grated cheddar cheese Salt and ground black pepper First make the ragu. Fry the onion courgette, carrot and celery in a drizzle of hot oil in a large non-stick pan for 5 minutes. Add the garlic and balsamic vinegar for the last minute of frying. Add the beef mince go the pan and fry until browned. Drain off any excess fat. Add the chopped tomatoes, stock and dried oregano. Season with salt and pepper. Bring to the boil and simmer on a low heat for 45 minutes until cooked. Heat the oven to 200C fan Divide half of the ragu between 4 ramekins or pie dishes measuring roughly 10cm across and 5cm deep. Cut out 8 x 10cm circles out of the lasagne sheets using a pastry cutter. If it's a bit hard to cut, push the lasagne into the cutter edge from the other side. Top the ragu in each of the 4 pie dishes with a circle of pasta. Gently push it down into the sauce. Add the soft cheese and milk to a blender. Season with salt and pepper and blitz until smooth. Top the pasta circle with 1-2 dessert spoon of the cheese sauce. Smooth it with the back of the spoon until iit covers the pasta. Divide the remaining ragu over the top, spreading it out evenly, followed by another circle of pasta and another dollop of soft cheese. Top with grated cheese and bake in the oven for 30 minutes or until heated through and the cheese is golden brown and crisp
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