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@royceaishortmovie: 《善妇遇蛇记》全集一口氣看完，無刪減，完整版！！#ai短剧 #短剧 #善妇遇蛇记

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莱斯AI短剧
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Friday 24 July 2026 14:31:36 GMT
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Swiss Chard, Ricotta & Pinto Bean Lasagna Ingredients: serve 4-6 1 head Swiss chard, finely sliced 1 onion, sliced 3 garlic cloves, minced 1 handful fresh parsley, chopped 1 can pinto beans (15 oz / 425 g), drained and rinsed 2 cans diced tomatoes (14.5 oz / 400 g each) 1 tbsp tomato purée 1 tbsp Better Than Bouillon + 1/2 - 3/4 cup (120-180 ml) water or vegetable broth 2 carrots, grated 9 lasagna sheets 15.9 oz (450 g) ricotta 1 1/2 cups (360 ml) milk 3 1/2 - 4 cups (350-400 g) shredded mozzarella Method: 1/ Preheat the oven to 400°F (200°C). Heat a drizzle of olive oil in a large pan. Add the onion, garlic, and parsley, and cook for about 5 minutes. Add the grated carrots and finely sliced Swiss chard. Cook for another 8-10 minutes, stirring occasionally, until softened. Stir in the tomato purée, drained pinto beans, diced tomatoes, Better Than Bouillon, and 1/2 cup water or vegetable broth. Season with salt and pepper. Simmer for 10 minutes, adding a little more liquid if needed. 2/ Prepare the ricotta sauce. In a bowl, whisk together the ricotta and milk until smooth. Season with salt and pepper. 3/ Assemble the lasagna. Spread a layer of ricotta sauce over the bottom of a baking dish. Add lasagna sheets, followed by the vegetable and tomato sauce, then sprinkle with mozzarella. Repeat the layers, finishing with ricotta sauce and a generous layer of mozzarella on top. 4/ Bake for 30-40 minutes, until the pasta is tender and the cheese is golden and bubbling. If the cheese browns too quickly, loosely cover with foil. Serve with a simple green salad. #lasagna #EasyRecipe #vegetarian #familymeals #easydinner
Swiss Chard, Ricotta & Pinto Bean Lasagna Ingredients: serve 4-6 1 head Swiss chard, finely sliced 1 onion, sliced 3 garlic cloves, minced 1 handful fresh parsley, chopped 1 can pinto beans (15 oz / 425 g), drained and rinsed 2 cans diced tomatoes (14.5 oz / 400 g each) 1 tbsp tomato purée 1 tbsp Better Than Bouillon + 1/2 - 3/4 cup (120-180 ml) water or vegetable broth 2 carrots, grated 9 lasagna sheets 15.9 oz (450 g) ricotta 1 1/2 cups (360 ml) milk 3 1/2 - 4 cups (350-400 g) shredded mozzarella Method: 1/ Preheat the oven to 400°F (200°C). Heat a drizzle of olive oil in a large pan. Add the onion, garlic, and parsley, and cook for about 5 minutes. Add the grated carrots and finely sliced Swiss chard. Cook for another 8-10 minutes, stirring occasionally, until softened. Stir in the tomato purée, drained pinto beans, diced tomatoes, Better Than Bouillon, and 1/2 cup water or vegetable broth. Season with salt and pepper. Simmer for 10 minutes, adding a little more liquid if needed. 2/ Prepare the ricotta sauce. In a bowl, whisk together the ricotta and milk until smooth. Season with salt and pepper. 3/ Assemble the lasagna. Spread a layer of ricotta sauce over the bottom of a baking dish. Add lasagna sheets, followed by the vegetable and tomato sauce, then sprinkle with mozzarella. Repeat the layers, finishing with ricotta sauce and a generous layer of mozzarella on top. 4/ Bake for 30-40 minutes, until the pasta is tender and the cheese is golden and bubbling. If the cheese browns too quickly, loosely cover with foil. Serve with a simple green salad. #lasagna #EasyRecipe #vegetarian #familymeals #easydinner
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