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Monday 19 October 2026 18:31:24 GMT

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Việt Anh :

2026-10-19 23:54:09

1

hongoc :

tạo

2026-10-20 08:37:59

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viet hung :

à ố sì ma

2026-10-21 04:25:21

1

Hwuan :

Cay

2026-10-21 04:24:34

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nguyenthanhlong :

2026-10-19 21:57:15

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Nguyen Phuc :

2026-10-19 19:04:40

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tồi 💔 :

hộ mj video với ạ

2026-10-20 13:49:31

0

~Cô bé ~♡♧ :

hộ mik video acc này vs ạ

2026-10-21 04:09:25

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Cosy comfort food season is here to stay so you NEED to make a ✨LASAGNA✨ next!! Rich, beef ragù, layers of fresh pasta, creamy cheesy béchamel and that golden, bubbly mozzarella top… like excuse me??? 😭❤️ Add garlic bread and a big glass of red wine and I’m not answering any texts for the foreseeable!!! INGREDIENTS (serves 6-8) • 600g beef mince • 1 onion • 1 carrot • 2 celery stick (I used a frozen veg mix of all 3) • 3 garlic cloves (i used lazy) • 2 tbsp tomato purée • 100ml red wine • 400g tin chopped tomatoes • 500ml passata • 200ml beef stock • 1 tsp dried oregano • 1 tsp Italian herbs •Salt and black pepper *For the béchamel sauce:* • 50g butter • 50g plain flour • 400ml milk • Salt and black pepper • pinch of nutmeg • Grated Parmesan, optional *To assemble:* • Lasagne sheets (i used fresh) • 125–150g grated mozzarella • Extra Parmesan 👩🏼‍🍳 1. Add the beef mince and cook until browned, breaking it up as you go. Add in your seasonings! 2. Add the onion, carrot and celery and cook for 5–7 minutes until softened. 3. Stir in the garlic and tomato purée and cook for another minute. 4. Pour in the red wine and let it bubble for a couple of minutes. 5. Add the chopped tomatoes, passata, beef stock, and if needed more oregano, Italian herbs, salt and pepper. 6. Simmer gently for 30–45 minutes, stirring occasionally, until the ragù has thickened and the flavours have developed. 7. To make the béchamel, melt the butter in a saucepan over a medium heat. Whisk in the flour and cook for 1–2 minutes. 8. Gradually pour in the milk, whisking continuously to prevent lumps. Continue cooking until smooth and thickened. Season with salt and pepper, nutmeg, and then stir in Parmesan if using. 9. Preheat the oven to 200 degrees c. Spoon a thin layer of ragù into an ovenproof dish, followed by lasagne sheets, béchamel and a little cheese. Repeat the layers, finishing with béchamel, mozzarella and Parmesan. 10. Bake for 20-25 minutes(fresh) or around 40-45mins (dry pasta), or until golden, bubbling and cooked through. If the top browns too quickly, loosely cover with foil. I also grill for the last 5 mins as I like the top crispy! 11. Don’t me impatient like me and leave to rest for 15–20 minutes before slicing so those gorgeous layers hold together. Serve with garlic bread and enjoy! ..until the next girl dinner 👋🏼✨ #t#thegirldinnerdiariesl#lasagnap#pastac#comfortfoodeasyrecipes

Cosy comfort food season is here to stay so you NEED to make a ✨LASAGNA✨ next!! Rich, beef ragù, layers of fresh pasta, creamy cheesy béchamel and that golden, bubbly mozzarella top… like excuse me??? 😭❤️ Add garlic bread and a big glass of red wine and I’m not answering any texts for the foreseeable!!! INGREDIENTS (serves 6-8) • 600g beef mince • 1 onion • 1 carrot • 2 celery stick (I used a frozen veg mix of all 3) • 3 garlic cloves (i used lazy) • 2 tbsp tomato purée • 100ml red wine • 400g tin chopped tomatoes • 500ml passata • 200ml beef stock • 1 tsp dried oregano • 1 tsp Italian herbs •Salt and black pepper *For the béchamel sauce:* • 50g butter • 50g plain flour • 400ml milk • Salt and black pepper • pinch of nutmeg • Grated Parmesan, optional *To assemble:* • Lasagne sheets (i used fresh) • 125–150g grated mozzarella • Extra Parmesan 👩🏼‍🍳 1. Add the beef mince and cook until browned, breaking it up as you go. Add in your seasonings! 2. Add the onion, carrot and celery and cook for 5–7 minutes until softened. 3. Stir in the garlic and tomato purée and cook for another minute. 4. Pour in the red wine and let it bubble for a couple of minutes. 5. Add the chopped tomatoes, passata, beef stock, and if needed more oregano, Italian herbs, salt and pepper. 6. Simmer gently for 30–45 minutes, stirring occasionally, until the ragù has thickened and the flavours have developed. 7. To make the béchamel, melt the butter in a saucepan over a medium heat. Whisk in the flour and cook for 1–2 minutes. 8. Gradually pour in the milk, whisking continuously to prevent lumps. Continue cooking until smooth and thickened. Season with salt and pepper, nutmeg, and then stir in Parmesan if using. 9. Preheat the oven to 200 degrees c. Spoon a thin layer of ragù into an ovenproof dish, followed by lasagne sheets, béchamel and a little cheese. Repeat the layers, finishing with béchamel, mozzarella and Parmesan. 10. Bake for 20-25 minutes(fresh) or around 40-45mins (dry pasta), or until golden, bubbling and cooked through. If the top browns too quickly, loosely cover with foil. I also grill for the last 5 mins as I like the top crispy! 11. Don’t me impatient like me and leave to rest for 15–20 minutes before slicing so those gorgeous layers hold together. Serve with garlic bread and enjoy! ..until the next girl dinner 👋🏼✨ #t#thegirldinnerdiariesl#lasagnap#pastac#comfortfoodeasyrecipes

Moiszet & Seven are sending casht packages with BHL! $ #mois #seven #geld #wünschdirwas #neveliebe

Moiszet & Seven are sending casht packages with BHL! $ #mois #seven #geld #wünschdirwas #neveliebe

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