@fm001_247:

fm muzz
fm muzz
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Wednesday 01 July 2026 10:53:52 GMT
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lil__bee10
Lil bee :
Sharp boss 😂😂😂
2026-07-01 11:45:14
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greatestfund101
greatest funds 🤡🤡 :
wow sharp boy's
2026-07-01 16:29:02
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benedict.williams20
Benedict Williams :
unto the next
2026-07-01 13:42:44
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user2701737006228
miracle :
i swear
2026-07-01 14:01:22
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Easy Skillet Lasagna 👨🏼‍🍳🇮🇹 ⠀ RECIPE For the lasagna: - 2 tbsp olive oil - 1 onion - 1 carrot - 1 celery stalks - 2 garlic cloves - 2 tbsp tomato paste - 400 g cooked brown lentils (with cooking water) - 400 g passata - 2 bay leaves - 1 tsp thyme - 1 tsp oregano - pepper - 150 g lasagne sheets - béchamel sauce - vegan cheese ⠀  For the lentils: - 100 g brown lentils - 1 onion - 1 bay leaf - 1 clove of garlic - 1/2 tsp salt ⠀  For the béchamel: - 40 g vegan butter (or 30 g olive oil) - 4 tbsp flour - 400 ml plant-based milk - salt - a pinch of nutmeg - 2 tbsp nutritional yeast ⠀ ❶ Cook lentils with a few aromatics. They should still have a slight bite and not be mushy. ❷ Finely chop the onion, carrot and celery and fry in a pan until translucent. Add the garlic, bay leaves and tomato paste and fry briefly. ❸ Deglaze with the lentils and passata, add the thyme and oregano, season with salt and pepper and simmer for at least 10 minutes. ❹ For the béchamel, melt the butter in a pan, then stir in the flour and sauté for 30 seconds. Then stir in the milk in 3-4 stages. Gently bring to the boil, whisking constantly and simmer briefly. Season to taste. ❺ Place the lasagna sheets in the tomato sauce, add a little water if necessary and cover the pan with a lid. Simmer in the tomato sauce for about 10 minutes. ❻ Pour the béchamel and cheese over the sauce and briefly grill in the oven until the cheese has melted and is golden brown. Alternatively you can just melt the cheese with the lid on the stove. Enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #veganrecipes #cookingtiktok #tiktokfood #healthycooking
Easy Skillet Lasagna 👨🏼‍🍳🇮🇹 ⠀ RECIPE For the lasagna: - 2 tbsp olive oil - 1 onion - 1 carrot - 1 celery stalks - 2 garlic cloves - 2 tbsp tomato paste - 400 g cooked brown lentils (with cooking water) - 400 g passata - 2 bay leaves - 1 tsp thyme - 1 tsp oregano - pepper - 150 g lasagne sheets - béchamel sauce - vegan cheese ⠀ For the lentils: - 100 g brown lentils - 1 onion - 1 bay leaf - 1 clove of garlic - 1/2 tsp salt ⠀ For the béchamel: - 40 g vegan butter (or 30 g olive oil) - 4 tbsp flour - 400 ml plant-based milk - salt - a pinch of nutmeg - 2 tbsp nutritional yeast ⠀ ❶ Cook lentils with a few aromatics. They should still have a slight bite and not be mushy. ❷ Finely chop the onion, carrot and celery and fry in a pan until translucent. Add the garlic, bay leaves and tomato paste and fry briefly. ❸ Deglaze with the lentils and passata, add the thyme and oregano, season with salt and pepper and simmer for at least 10 minutes. ❹ For the béchamel, melt the butter in a pan, then stir in the flour and sauté for 30 seconds. Then stir in the milk in 3-4 stages. Gently bring to the boil, whisking constantly and simmer briefly. Season to taste. ❺ Place the lasagna sheets in the tomato sauce, add a little water if necessary and cover the pan with a lid. Simmer in the tomato sauce for about 10 minutes. ❻ Pour the béchamel and cheese over the sauce and briefly grill in the oven until the cheese has melted and is golden brown. Alternatively you can just melt the cheese with the lid on the stove. Enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #veganrecipes #cookingtiktok #tiktokfood #healthycooking

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