@shinne534: Nay tao có thể thua mày nhưng ngày mai chưa chắc mày đã thắng được tao đâu…

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Tuesday 28 July 2026 02:31:06 GMT

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L H A H🐣 :

nào dán biển số ác dị

2026-07-28 04:49:20

4

Thùy này là Thuỳ Bé ☝🏻🔥 :

Vip vcl

2026-07-28 16:23:12

1

💢 :

bảnh quá

2026-08-25 16:09:10

0

Nguyễn Hoàng Duy :

đi kiếm mèo hoài vậy anh🥰🥰🥰😁

2026-08-15 04:09:22

0

Đan🥀 :

vipp nha anh guộc

2026-07-28 17:14:48

1

Văn Tuấn :

Mặc v k nóng hả

2026-08-02 12:59:40

1

￴ :

Dán nma vẫn phải hở c1 mới chất

2026-08-08 12:49:45

0

32 :

🥰🥰🥰

2026-07-28 10:27:20

1

Ngọc :

🥰🥰🥰

2026-07-28 02:49:22

1

H Yi🐊 :

😍😍😍

2026-08-04 11:47:44

0

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0934373534@Nahom records Official

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I will never give up 💔

I will never give up 💔

🔥👑 السرندى العلندى ⚡🦁 😈 أنا السرندى العلندى… وجيشي عرمرم! 🔥 كلمات تربك الألسنة! ⚔️💥 #السرندى_العلندى #راب_عربي #rap3arab #السعودية #viral

🔥👑 السرندى العلندى ⚡🦁 😈 أنا السرندى العلندى… وجيشي عرمرم! 🔥 كلمات تربك الألسنة! ⚔️💥 #السرندى_العلندى #راب_عربي #rap3arab #السعودية #viral

احذف الغترة، وشوّش، وطوّح بالعقال اكسر اللي تكسره، وافهق اللي تفهقه مجدنا تاريخ، وأفعالنا مضرب مثال ما خذينا العز منحة شيوخ ولا صدقه إن جرحنا نجرح اكبود ونهين الريال لا عطينا نطرد الفقر حتى نلحقه لا دجرنا واعتزينا وسقناها عدال قسمنا بالكوم يا اللي تغرف بملعقه ..#خالد_ال_بريك #شيلات #قوالب_ساري #fyp @أحمد بن عبدالله #CapCut

احذف الغترة، وشوّش، وطوّح بالعقال اكسر اللي تكسره، وافهق اللي تفهقه مجدنا تاريخ، وأفعالنا مضرب مثال ما خذينا العز منحة شيوخ ولا صدقه إن جرحنا نجرح اكبود ونهين الريال لا عطينا نطرد الفقر حتى نلحقه لا دجرنا واعتزينا وسقناها عدال قسمنا بالكوم يا اللي تغرف بملعقه ..#خالد_ال_بريك #شيلات #قوالب_ساري #fyp @أحمد بن عبدالله #CapCut

I like mine stacked! How about you? 💋 Roasted Vegetable Lasagna Serves 2-4 3 zucchini, sliced lengthwise into ¼-inch planks 1 large eggplant, sliced lengthwise into ¼-inch planks 2 tablespoons extra virgin olive oil, plus ore for drizzling Kosher salt and freshly ground black pepper 10-12 lasagna sheets 2 cups ricotta 2 tablespoons roughly chopped parsley 1 large eggs One 32-ounce jar marinara sauce 2 cups shredded mozzarella 1 cup grated parmesan Preheat oven to 425 degrees F. Place two baking sheets in the oven to preheat. Bring a large pot of salted water to a boil. Have an ice bath ready. Drizzle the zucchini and eggplant slices on both sides with oil to coat. Season with salt and pepper. Carefully add the vegetables, in a single layer, to the hot baking sheets - they should sizzle. Roast until the vegetables are tender and browning in spots, about 12-15 minutes, flipping halfway through. Remove from the oven and let cool. Adjust the oven temperature to broil. Add the lasagna sheets to the boiling water and cook for 5-6 minutes or until tender but still very al dente. They should bend but not tear. Immediately remove to the ice bath to stop the sheets from cooking further and then line them on a baking sheet until ready to use. In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper. Set aside. In a medium pot, heat the marinara sauce to a light simmer. Using two smaller casserole dishes (1-1.5 qt), lightly coat the bottoms with some of the warmed marinara sauce. Next, to each dish, add a sheet of lasagna, followed by a few dollops of ricotta, spread evenly over the top of the pasta, followed by 2-3 strips of zucchini, some more sauce to coat, a layer of eggplant and then a generous sprinkle of mozzarella and parm. Continue layering at least 3-4 more layers on each dish, ending with the mozzarella and parm. Place the baking dishes on a sheet tray and bake the lasagnas in the oven under the broiler until the sauce begins to bubble around the edges and the cheese is melted and beginning to brown. Let cool slightly before serving.

I like mine stacked! How about you? 💋 Roasted Vegetable Lasagna Serves 2-4 3 zucchini, sliced lengthwise into ¼-inch planks 1 large eggplant, sliced lengthwise into ¼-inch planks 2 tablespoons extra virgin olive oil, plus ore for drizzling Kosher salt and freshly ground black pepper 10-12 lasagna sheets 2 cups ricotta 2 tablespoons roughly chopped parsley 1 large eggs One 32-ounce jar marinara sauce 2 cups shredded mozzarella 1 cup grated parmesan Preheat oven to 425 degrees F. Place two baking sheets in the oven to preheat. Bring a large pot of salted water to a boil. Have an ice bath ready. Drizzle the zucchini and eggplant slices on both sides with oil to coat. Season with salt and pepper. Carefully add the vegetables, in a single layer, to the hot baking sheets - they should sizzle. Roast until the vegetables are tender and browning in spots, about 12-15 minutes, flipping halfway through. Remove from the oven and let cool. Adjust the oven temperature to broil. Add the lasagna sheets to the boiling water and cook for 5-6 minutes or until tender but still very al dente. They should bend but not tear. Immediately remove to the ice bath to stop the sheets from cooking further and then line them on a baking sheet until ready to use. In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper. Set aside. In a medium pot, heat the marinara sauce to a light simmer. Using two smaller casserole dishes (1-1.5 qt), lightly coat the bottoms with some of the warmed marinara sauce. Next, to each dish, add a sheet of lasagna, followed by a few dollops of ricotta, spread evenly over the top of the pasta, followed by 2-3 strips of zucchini, some more sauce to coat, a layer of eggplant and then a generous sprinkle of mozzarella and parm. Continue layering at least 3-4 more layers on each dish, ending with the mozzarella and parm. Place the baking dishes on a sheet tray and bake the lasagnas in the oven under the broiler until the sauce begins to bubble around the edges and the cheese is melted and beginning to brown. Let cool slightly before serving.

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