{"id":188,"date":"2012-04-18T15:43:13","date_gmt":"2012-04-18T12:43:13","guid":{"rendered":"http:\/\/nomnom.chou.ee\/?p=188"},"modified":"2012-04-18T15:43:13","modified_gmt":"2012-04-18T12:43:13","slug":"spinati-lasanje","status":"publish","type":"post","link":"https:\/\/nomnom.chou.ee\/?p=188","title":{"rendered":"Spinati lasanje"},"content":{"rendered":"

Ma ise ei ole k\u00f5ige suurem lasanje s\u00f5ber, minu jaoks on see midagi viletsa pitsa laadset aga kuna Celionile see meeldib, siis \u00fcritan vahel seda siiski teha. Eile sattusin t\u00e4iesti kogemata Toidutares<\/a> p\u00e4eva retsepte lugema ja sealt vaatas vastu Anni Arro lasanje<\/a> retsept. Kuna idee tundus huvitav ja teostus veidi lihtsam, kui minu eelnevatel katsetustel, siis ostustasin proovida j\u00e4rgi.<\/p>\n

Lugesin l\u00e4bi ka k\u00f5ik need 84 kommentaari, mis olid sellele retseptile j\u00e4etud ja tegin vastavalt m\u00f5ned parandused retsepti. Nimelt kurdeti siin-seal selle \u00fcle, et retsepti j\u00e4rgi tehes v\u00f5ib lasanje tulla liialt rasvane. Samuti kaebasid m\u00f5ned liiga tugeva maitse ja v\u00e4heste aedviljade \u00fcle. Seega korrigeerisingi retsepti vastavalt ja tulemus sai \u00fcllatavalt maitsev.<\/p>\n

\"\"<\/a><\/p>\n

Spinati lasanje<\/strong>
\n(Anni Arro lasanjeretsepti<\/a> ainetel)<\/small><\/p>\n

valmis lasanjeplaate v\u00f5i ise tehtud lasanjelehti
\n750 kg veisehakkliha
\n3 sibulat (t\u00fckeldatud)
\n2 suurt porgandit (riivitud)
\n4 k\u00fc\u00fcslaugu k\u00fc\u00fcnt (purustatud)
\npaar oksa rosmariini (t\u00fckeldatud)
\nm\u00f5ned lehed basiilikut (t\u00fckeldatud)
\n50 ml valget veini
\n2 pakki purustatud tomateid (kokku ~800g)
\n1-2 puljongikuubikut
\nv\u00e4rskelt jahvatatud pipart
\n1 sl punet (kuivatatud)
\n100 g spinatilehti
\n50 ml vahukoort
\n200 g riivjuustu
\n200 g mozzarellat (riivitult)<\/p>\n

Valmistamine:
\nEelkuumuta ahi 200 kraadini. Prae sibul, k\u00fc\u00fcslauk ja rosmariin kergelt l\u00e4bi. Lisa hakkliha ja pruunista korralikult. Kui vedelik hakkab juba vaikselt aurustuma, lisa valget veini ja prae veel minutike. Lisa purustatud tomatid ja hauta umbes 10\u201315 minutit. Maitsesta soola, pipra, pune ja basiilikuga.
\nLao oliivi\u00f5liga piserdatud ahjuvormi kiht lasanjelehti ja pintselda need vahukoorega kokku. Siis viska sinna peale poet\u00e4is spinatilehti, kiht hakklihasegu ja \u00f5huke kiht riivjuustu. Tee samamoodi ka j\u00e4rgmised kihid. K\u00f5ige pealmiseks kihiks j\u00e4\u00e4b hakklihasegu, riivitud juust ja mozzarella. Pista vorm ahju ja k\u00fcpseta 200\u00b0 juures umbes 30 minutit, kuni juust on omandanud kena kuldpruuni l\u00e4ike.
\nEnne serveerimist lase lasanjel natuke aega jahtuda ja hanguda. Serveeri v\u00e4rske salatiga.<\/p>\n

<\/p>\n

Lasanjelehed<\/strong><\/p>\n

500g jahu
\n4 suurt muna
\nsorts \u00f5li
\n1 tl kuivatatud t\u00fc\u00fcmiani<\/p>\n

M\u00e4tserda ained kokku ja s\u00f5tku taigen \u00fchtlaseks ja k\u00f5vaks massiks. S\u00f5tkumine peaks kokku aega v\u00f5tma v\u00e4hemalt 15 minutit. Seej\u00e4rel aseta taigen toidukilesse ja j\u00e4ta 30 minutiks seisma.
\nEdasi jaga taigen \u00fchtlaselt 8 osaks ja kasuta pastamasinat v\u00f5i taignarulli neist plaatide vormimiseks. \u00dctlen ette, et taignarulliga tuleb omajagu vaeva n\u00e4ha, kuna see tainas on suhteliselt k\u00f5va. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

Ma ise ei ole k\u00f5ige suurem lasanje s\u00f5ber, minu jaoks on see midagi viletsa pitsa laadset aga kuna Celionile see meeldib, siis \u00fcritan vahel seda siiski teha. Eile sattusin t\u00e4iesti kogemata Toidutares p\u00e4eva retsepte lugema ja sealt vaatas vastu Anni … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[9],"tags":[10,15,66,67,26,19],"class_list":["post-188","post","type-post","status-publish","format-standard","hentry","category-soolane","tag-hakkliha","tag-juust","tag-loomaliha","tag-pasta","tag-spinat","tag-tomat"],"_links":{"self":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts\/188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=188"}],"version-history":[{"count":3,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts\/188\/revisions"}],"predecessor-version":[{"id":192,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts\/188\/revisions\/192"}],"wp:attachment":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}