@hanii286_: em Cừu iu #杨博文 #yangbowen #duongbacvan_yangbowen_杨博文

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Tuesday 27 October 2026 04:18:05 GMT

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Bạo Mễ Hoa :

https://vt.tiktok.com/ZSgVC9Bnq/

2026-10-27 05:38:48

1

𝘽𝙤𝙣𝙜𝙜_𝙌𝙞💙 :

Chúc Hạ sớm xhh nha^^

2026-10-27 06:58:07

1

Tina :

https://vt.tiktok.com/ZSgVPHYk1/@

2026-10-27 04:20:46

1

tnhuz🪼 :

Gọi là chồng con như

2026-10-27 04:20:52

1

𝙽𝚑𝚘𝚢𝚋𝚠𝚣𝚚𝚑. :

ebe iu này là của tuiii

2026-10-27 07:28:45

0

khanh_huyen :

bé yêu của huyen

2026-10-27 06:51:43

0

tnhuz🪼 :

https://vt.tiktok.com/ZSgVPn8XX/

2026-10-27 04:21:11

1

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Other Videos

Summer meets fall in lasagna form! 🤸💛Save to make my roasted kabocha + garlic purée, zucchini, silky béchamel, Gruyère and crispy lemon-basil breadcrumbs. INGREDIENTS 1 kabocha squash ½ onion 1 head garlic Fresh sage Olive oil, S+P Chicken or veggie stock Zucchini, thinly sliced Lasagna sheets Gruyère Chives + lemon zest Béchamel: 2 tbsp butter 2 tbsp flour 2 cups milk Pinch nutmeg, S+P Breadcrumbs: ½ loaf day-old sourdough Zest of 1 lemon Handful fresh basil METHOD Roast: Cut kabocha into 6–8 pieces. Add to a sheet tray cut-side down with onion, garlic + sage. Drizzle with olive oil, S+P and roast at 400°F until very soft. Breadcrumbs: Blend sourdough, lemon zest + basil into crumbs. Toast in a pan with olive oil until golden + crisp. Zucchini: Thinly slice, salt and rest 15 min, then pat dry. Béchamel: Melt butter, whisk in flour, then slowly add milk. Cook until silky and season with nutmeg, S+P. Squash sauce: Scoop out roasted kabocha and blend with the roasted onion, sage + as much garlic as you like. Add stock until smooth and saucy but still thick. Pasta: Boil until just shy of al dente. ASSEMBLE: Sauce → pasta → sauce → zucchini and repeat. Finish with breadcrumbs + Gruyère. Bake at 375°F for 30–40 min until golden and bubbling. Finish with chives, good olive oil, lemon zest + more cheese. #cookwithme #fallrecipes #lasagna

Summer meets fall in lasagna form! 🤸💛Save to make my roasted kabocha + garlic purée, zucchini, silky béchamel, Gruyère and crispy lemon-basil breadcrumbs. INGREDIENTS 1 kabocha squash ½ onion 1 head garlic Fresh sage Olive oil, S+P Chicken or veggie stock Zucchini, thinly sliced Lasagna sheets Gruyère Chives + lemon zest Béchamel: 2 tbsp butter 2 tbsp flour 2 cups milk Pinch nutmeg, S+P Breadcrumbs: ½ loaf day-old sourdough Zest of 1 lemon Handful fresh basil METHOD Roast: Cut kabocha into 6–8 pieces. Add to a sheet tray cut-side down with onion, garlic + sage. Drizzle with olive oil, S+P and roast at 400°F until very soft. Breadcrumbs: Blend sourdough, lemon zest + basil into crumbs. Toast in a pan with olive oil until golden + crisp. Zucchini: Thinly slice, salt and rest 15 min, then pat dry. Béchamel: Melt butter, whisk in flour, then slowly add milk. Cook until silky and season with nutmeg, S+P. Squash sauce: Scoop out roasted kabocha and blend with the roasted onion, sage + as much garlic as you like. Add stock until smooth and saucy but still thick. Pasta: Boil until just shy of al dente. ASSEMBLE: Sauce → pasta → sauce → zucchini and repeat. Finish with breadcrumbs + Gruyère. Bake at 375°F for 30–40 min until golden and bubbling. Finish with chives, good olive oil, lemon zest + more cheese. #cookwithme #fallrecipes #lasagna

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