@newdigital.ae: أعلنت وزارة الدفاع إطلاق الدفعة الأولى من برنامج «بلادي» من متحف زايد الوطني، في رحلة وطنية ومعرفية تهدف إلى تعزيز قيم الانتماء والهوية الوطنية لدى منتسبي البرنامج. #newdigitalsolutions

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WEEK 5 | MEAL 3: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 3: MARRY ME BUTTERBEAN LASAGNE 🍴 3 portions* ⏰ 35 minutes  Store cupboard essentials: oil, minced garlic, smoked paprika, mixed herbs, cayenne pepper, salt & pepper, veggie stock cube, lasagne sheets Ingredients - 1 red onion - 1tsp minced garlic  - 70g sun-dried tomatoes - 1tbsp tomato purée - 400g butterbeans  - 1tsp smoked paprika - 1tsp mixed herbs  - 1tsp cayenne pepper - Salt & pepper - Veggie stock cube - 6-8 lasagne sheets - Handful spinach - 1-2tbsp creme fraiche - Handful fresh basil  - Cheddar cheese - 1 garlic baguette To make... 🫘 Dice up your red onion & fry off in the oil from your sun-dried tomatoes and once softened, add minced garlic and continue to cook for 2 minutes.  🫘 Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree.  🫘 Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper. Mix well. 🫘 Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets.  🫘 Make sure they’re covered - adding more stock if needs be. Bring  to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork.  🫘 Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes.  🫘 Serve up with garlic bread straight from the oven and enjoy! *BULKING OUT OR DOWN?  This serves 3 but you can easily bulk up with more lasagne sheets!  🫙  Store in the fridge in an airtight container & reheat until piping hot. Also suitable for freezing.  #babeonabudget #weeklyfoodshop #veggierecipes
WEEK 5 | MEAL 3: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 3: MARRY ME BUTTERBEAN LASAGNE 🍴 3 portions* ⏰ 35 minutes Store cupboard essentials: oil, minced garlic, smoked paprika, mixed herbs, cayenne pepper, salt & pepper, veggie stock cube, lasagne sheets Ingredients - 1 red onion - 1tsp minced garlic - 70g sun-dried tomatoes - 1tbsp tomato purée - 400g butterbeans - 1tsp smoked paprika - 1tsp mixed herbs - 1tsp cayenne pepper - Salt & pepper - Veggie stock cube - 6-8 lasagne sheets - Handful spinach - 1-2tbsp creme fraiche - Handful fresh basil - Cheddar cheese - 1 garlic baguette To make... 🫘 Dice up your red onion & fry off in the oil from your sun-dried tomatoes and once softened, add minced garlic and continue to cook for 2 minutes. 🫘 Dice up your sun-dried tomato into teeny tiny chunks and add them into the mix along with your tomato puree. 🫘 Mix well before adding your drained butterbeans and seasoning with smoked paprika, mixed herbs, cayenne pepper & salt and pepper. Mix well. 🫘 Add 500-600ml of veggie stock and bring to a simmer before breaking in your lasagne sheets. 🫘 Make sure they’re covered - adding more stock if needs be. Bring to the boil, cover and simmer for 10-12 minutes, regularly separating the sheets with a fork. 🫘 Stir through spinach, creme fraiche and fresh basil before topping with a generous handful of cheddar cheese and popping under the grill for 5 minutes. 🫘 Serve up with garlic bread straight from the oven and enjoy! *BULKING OUT OR DOWN? This serves 3 but you can easily bulk up with more lasagne sheets! 🫙 Store in the fridge in an airtight container & reheat until piping hot. Also suitable for freezing. #babeonabudget #weeklyfoodshop #veggierecipes

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