@lu9.33: الحمدلله دائمآ وابدا ❤️🙏🏻#سهل_نينوى #شعب_الصيني_ماله_حل😂😂

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﮼حسين ﮼خالد
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Tuesday 19 August 2025 18:32:58 GMT
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One Pan Vegetable Lasagne When I first started sharing recipes about 10 years ago, I made a 20 Minute, One Pan Lasagne using tortilla wraps...it was my first ever really popular recipe and I was just so chuffed! 10 years later, this is the one pan vegetable version from my brand new cookbook Speedy 10! If you'd told me all those years ago that a version of that recipe would be in a cookbook written by me, I honestly wouldn't have believed you... Speedy 10 is out TOMORROW. 100 recipes with no fuss, definitely no fanciness and all the dinners in there can be cooked in less than 30 minutes, including prep! It's on offer right now and the link to order is in my bio, Amy x FEEDS 4 oil, for frying  2 x 400g (14oz) trays  of ready-to-roast  Mediterranean veg  (tomatoes, bell peppers,  red onion and courgette) 3 soft tortilla wraps 200g (7oz) garlic and  herb soft cheese  4 tsp milk  120g (4¼oz) grated  cheddar cheese 400g (14oz) can chopped  tomatoes  1 tsp sugar 1 tsp dried oregano  salt and freshly ground  black pepper Heat a drizzle of oil in a large non-stick frying pan (skillet). 2. While the oil is heating up, cut the larger vegetables in  half (or thirds) so they are roughly equal in size. Add the  veg to the pan and fry for 5 minutes, stirring regularly. 3. Meanwhile, lay the tortilla wraps out on the worktop. 4. Divide the grated cheddar into three piles, one a bit  bigger than the other two. 5. Add the canned tomatoes, sugar and oregano to the  pan of vegetables and season with salt and pepper.  Bring to a steady boil over a medium heat, then simmer  for 3 minutes until thickened and heated through. 6. Preheat the grill (broiler) to medium. 7. Put the soft cheese in a small bowl and microwave for  about a minute until hot. 8. Add the milk to the soft cheese, season with salt and  pepper and stir to combine. 9. Place a tortilla wrap in the bottom of an ovenproof pan  that will fi t snugly under the grill. Spread a third of the  hot soft cheese mixture over the tortilla, spreading it  evenly all over, right up to the edges. 10. Top with a third of the vegetables, spreading them  evenly up to the edges. Finish by scattering over one of  the smaller piles of grated cheese. Repeat the process to  form another layer. 11. Top with the third tortilla covered in the rest of the  soft cheese, the remainder of the veg, and fi nish by  scattering over the bigger pile of grated cheese. 12. Grill (broil) for 5–7 minutes, until the top is golden and  bubbling and the lasagne is heated all the way through. 13. Cut into slices and serve with salad.
One Pan Vegetable Lasagne When I first started sharing recipes about 10 years ago, I made a 20 Minute, One Pan Lasagne using tortilla wraps...it was my first ever really popular recipe and I was just so chuffed! 10 years later, this is the one pan vegetable version from my brand new cookbook Speedy 10! If you'd told me all those years ago that a version of that recipe would be in a cookbook written by me, I honestly wouldn't have believed you... Speedy 10 is out TOMORROW. 100 recipes with no fuss, definitely no fanciness and all the dinners in there can be cooked in less than 30 minutes, including prep! It's on offer right now and the link to order is in my bio, Amy x FEEDS 4 oil, for frying 2 x 400g (14oz) trays of ready-to-roast Mediterranean veg (tomatoes, bell peppers, red onion and courgette) 3 soft tortilla wraps 200g (7oz) garlic and herb soft cheese 4 tsp milk 120g (4¼oz) grated cheddar cheese 400g (14oz) can chopped tomatoes 1 tsp sugar 1 tsp dried oregano salt and freshly ground black pepper Heat a drizzle of oil in a large non-stick frying pan (skillet). 2. While the oil is heating up, cut the larger vegetables in half (or thirds) so they are roughly equal in size. Add the veg to the pan and fry for 5 minutes, stirring regularly. 3. Meanwhile, lay the tortilla wraps out on the worktop. 4. Divide the grated cheddar into three piles, one a bit bigger than the other two. 5. Add the canned tomatoes, sugar and oregano to the pan of vegetables and season with salt and pepper. Bring to a steady boil over a medium heat, then simmer for 3 minutes until thickened and heated through. 6. Preheat the grill (broiler) to medium. 7. Put the soft cheese in a small bowl and microwave for about a minute until hot. 8. Add the milk to the soft cheese, season with salt and pepper and stir to combine. 9. Place a tortilla wrap in the bottom of an ovenproof pan that will fi t snugly under the grill. Spread a third of the hot soft cheese mixture over the tortilla, spreading it evenly all over, right up to the edges. 10. Top with a third of the vegetables, spreading them evenly up to the edges. Finish by scattering over one of the smaller piles of grated cheese. Repeat the process to form another layer. 11. Top with the third tortilla covered in the rest of the soft cheese, the remainder of the veg, and fi nish by scattering over the bigger pile of grated cheese. 12. Grill (broil) for 5–7 minutes, until the top is golden and bubbling and the lasagne is heated all the way through. 13. Cut into slices and serve with salad.

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