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@kieuductho1954: Bình nước hình bầu 700ml phong cách cổ điển #binhnuochinhbau #giadungtienich #xuhuongtiktok

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Tuesday 22 September 2026 14:29:28 GMT
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End of Summer Smashed Lasagna – this easy one pan recipe is below x John Serves 4-6 2 aubergines – roast them off and scrape out the flesh 2 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, crushed 3 tbsp tomato puree 1 tsp dried oregano 700g tomatoes roughly chopped 300g chicken mince – I use Heck A handful of finely chopped basil 200g dried lasagna sheets 350ml chicken stock 600ml just boiled water 250g grated mozzarella 20g fine grated Parm Salt and pepper 1. Pre-heat the oven to 200c fan. Prick the aubergines all over with a knife and pop them into the oven for 50-60 minutes until soft and squidgy. 2. Whilst they cook, heat the oil in a shallow casserole over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Add the tomato puree and oregano and cook, stirring occasionally, for 1-2 minutes until it deepens in colour and then add tomatoes. Season generously with salt and pepper and mix well. Cover and reduce the heat to low. Cook for 40 minutes until the tomatoes have broken down into a sauce. 3. Add the chicken to the pan and mix well so it really breaks up. Cover and cook for 5-6 minutes or until cooked through. 4. Whilst the chicken cooks, reduce the oven temp to 180 for later and scrape the flesh out of the aubergines, discarding the skin. Season the flesh with a pinch of salt and finely chop. Add to the pan with sauce and chuck in the basil. Stir together and check the seasoning, adding salt and pepper to taste. 5. Break the lasagna sheets straight up into the pan so they smash into pieces. Stir together and then pour in the stock. Stir again and pop into the oven for 12 minutes to heat into the pasta. Remove and top with the cheese. Pop back into the oven for 18-20 minutes until golden and bubbly. Let it rest for 5 minutes before serving. #creatorsearchinsights
End of Summer Smashed Lasagna – this easy one pan recipe is below x John Serves 4-6 2 aubergines – roast them off and scrape out the flesh 2 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, crushed 3 tbsp tomato puree 1 tsp dried oregano 700g tomatoes roughly chopped 300g chicken mince – I use Heck A handful of finely chopped basil 200g dried lasagna sheets 350ml chicken stock 600ml just boiled water 250g grated mozzarella 20g fine grated Parm Salt and pepper 1. Pre-heat the oven to 200c fan. Prick the aubergines all over with a knife and pop them into the oven for 50-60 minutes until soft and squidgy. 2. Whilst they cook, heat the oil in a shallow casserole over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Add the tomato puree and oregano and cook, stirring occasionally, for 1-2 minutes until it deepens in colour and then add tomatoes. Season generously with salt and pepper and mix well. Cover and reduce the heat to low. Cook for 40 minutes until the tomatoes have broken down into a sauce. 3. Add the chicken to the pan and mix well so it really breaks up. Cover and cook for 5-6 minutes or until cooked through. 4. Whilst the chicken cooks, reduce the oven temp to 180 for later and scrape the flesh out of the aubergines, discarding the skin. Season the flesh with a pinch of salt and finely chop. Add to the pan with sauce and chuck in the basil. Stir together and check the seasoning, adding salt and pepper to taste. 5. Break the lasagna sheets straight up into the pan so they smash into pieces. Stir together and then pour in the stock. Stir again and pop into the oven for 12 minutes to heat into the pasta. Remove and top with the cheese. Pop back into the oven for 18-20 minutes until golden and bubbly. Let it rest for 5 minutes before serving. #creatorsearchinsights
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