{"id":6033,"date":"2025-02-01T15:41:33","date_gmt":"2025-02-01T13:41:33","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=6033"},"modified":"2025-02-13T14:02:08","modified_gmt":"2025-02-13T12:02:08","slug":"lazanje-s-vrganjima","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=6033","title":{"rendered":"Lazanje s vrganjima"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2021\/10\/lazanje.jpg\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2021\/10\/lazanje.jpg\" alt=\"\" class=\"wp-image-25957\"\/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Lazanje s vrganjima ili lazanje sa \u0161ampinjonima<\/h2>\n\n\n\n<p>Lazanje s vrganjima su odli\u010dno jelo, posebno u jesen kada je sezona vrganja. Ima nekoliko varijanti lazanja s vrganjima, iako su sli\u010dne mogu se i dosta razlikovati. Neke se rade s be\u0161amelom, dok je ni\u017ee i recept za lazanje s vrganjima bez be\u0161amela, sa maslinovim uljem. I dok mnogi vole lazanje s be\u0161amelom, neki \u017eele presko\u010diti taj umak. Umjesto vrganja mogu se koristiti i \u0161ampinjoni.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lazanje s vrganjima (ili \u0161ampinjonima) i be\u0161amelom<\/h2>\n\n\n\n<p>Sastojci za lazanje s vrganjima<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 grama listova za lazanje<\/li>\n\n\n\n<li>500 grama vrganja<\/li>\n\n\n\n<li>be\u0161amel umak<\/li>\n\n\n\n<li>parmezan<\/li>\n\n\n\n<li>maslinovo ulje<\/li>\n\n\n\n<li>re\u017eanj \u010de\u0161njaka<\/li>\n\n\n\n<li>sol, papar<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Priprema lazanja s vrganjima<\/h2>\n\n\n\n<p>Pripremite be\u0161amel umak, rastopiti 50 grama maslaca, dodati 50 grama bra\u0161na, malo soli o mu\u0161katnog ora\u0161\u0107i\u0107a, pr\u017eiti bra\u0161no mije\u0161aju\u0107i da postane zlatno sme\u0111e, dodati mlijeko i prokuhati da se po\u010dne zgu\u0161njavati. Dodati parmezan. Detaljan recept potra\u017eite ovdje: <a href=\"https:\/\/www.recepti.covermagazin.com\/?p=24682\">Be\u0161amel umak za lazanje \u2013 Recepti<\/a><\/p>\n\n\n\n<p>Vrganje o\u010distite, nare\u017eite na plo\u0161ke ili manje komade. U tavu staviti maslinovo ulje i re\u017eanj \u010de\u0161njaka, dodati gljive, malo soli i papra, kratko dinstati i poklopiti. Ostaviti da se kuha oko 20 minuta. Ako je potrebno dodati malo vode. Pred kraj se dodaje per\u0161in. Skinuti s a\u0161tednjaka, izvaditi \u010de\u0161njak. I sada su vrganji spremni za slaganje u lazanje. <\/p>\n\n\n\n<p>Posudu za pe\u010denje namazati maslacem, te staviti malo be\u0161amel umaka. Staviti listove za lazanje, potom na njih staviti be\u0161amel, pa vrganje, poklopiti slojem tjestenine za lazanje. Nastavite slagati dok ne potro\u0161ite sve sastojke. Na kraju kada se stavi sloj tijesta za lazanje, preliti be\u0161amel umakom i posuti parmezanom.<\/p>\n\n\n\n<p>Staviti u pe\u0107nicu zagrijanu na 180 stupnjeva Celzija, pe\u0107i 25 minuta.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lazanje s vrganjima i be\u0161amelom<\/h2>\n\n\n\n<p>Lazanje s vrganjima su bogato i zasitno jelo, koje je odli\u010dan izbor kao glavni obrok. No, mogu se poslu\u017eiti i kao toplo predjelo ili prilog. Ipak meni su one dra\u017ei izbor kao glavno jelo uz koje poslu\u017eim neku zelenu salatu ili kombinaciju zelene salate i raj\u010dica.<\/p>\n\n\n\n<p>Kako bi lazanje bile jo\u0161 kremastije, mo\u017ee se dodati mozzarella. Mozzarella se u tom slu\u010daju nasjecka, te sla\u017ee nakon be\u0161amela i vrganja, ravnomjerno se rasporede komadi\u0107i mozzarelle po vrganjima. Nakon svakog sloja vrganja stavljaju se komadi\u0107i mozzarelle. Na taj na\u010din se dodatno dobije u lazanjama s vrganjima sir koji se dobro topi, te se kod poslu\u017eivanja lazanja s vrganjima to primijeti, kao i kad se lazanje jedu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Sastojci za lazanje s vrganjima<\/strong><\/h2>\n\n\n\n<p><strong>Za 4 osobe<\/strong><\/p>\n\n\n\n<p>500 g lazanja<\/p>\n\n\n\n<p>500 g svje\u017eih vrganja<\/p>\n\n\n\n<p>2 re\u017enja \u010de\u0161njaka<\/p>\n\n\n\n<p>2 \u017elice maslinovog ulja<\/p>\n\n\n\n<p>3 \u017elice per\u0161ina<\/p>\n\n\n\n<p>30g maslaca<\/p>\n\n\n\n<p>Sol<\/p>\n\n\n\n<p>Papar<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Priprema lazanja s vrganjima<\/strong><\/h3>\n\n\n\n<p>O\u010distite vrganje, klobuke odvojite od stru\u010dka. Ako ih perete, osu\u0161ite ih krpom te nare\u017eite na tanke listi\u0107e. Prelijte maslinovim uljem i pirjajte 10ak minuta.<\/p>\n\n\n\n<p>Smanjite vatru, posolite, popaprite, poklopite i pirjajte jo\u0161 10ak minuta. Dodajte \u010de\u0161njak i per\u0161in.<\/p>\n\n\n\n<p>Dobro promije\u0161ajte i kuhajte jo\u0161 5 minuta.<\/p>\n\n\n\n<p>Smjesu stavite na kuhane lazanje, dodajte maslac i odmah poslu\u017eite.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Poslu\u017eivanje lazanja s vrganjima<\/h2>\n\n\n\n<p>Lazanje s vrganjima se mogu pe\u0107i u ve\u0107oj posudi te se poslije izre\u017eu i serviraju u manjim porcijama. Prednost je \u0161to se tada mo\u017ee praviti ve\u0107e i manje porcije. S druge strane je opcija da se lazanje s vrganjima peku u manjim vatrostalnim posudama, gdje osude odgovaraju jednoj porciji. U tom slu\u010daju je te\u017ee smanjiti ili pove\u0107ati porcije ako zatreba.<\/p>\n\n\n\n<p>Kada se lazanje rade u ve\u0107oj posudi, treba ih oprezno rezati i vaditi kako se ne bi raspale, odnosno razletjele. Ako \u017eelite ljep\u0161e i pravilnije rezane lazanje, trebalo bi ih ostaviti deset do petnaest minuta nakon \u0161to se izvade iz pe\u0107nice da se malo ohlade. Kako se lazanje vi\u0161e hlade tako \u0107e ih biti lak\u0161e pravilno rezati, ali \u0107e se i sir manje razvla\u010diti. <\/p>\n\n\n\n<p><strong>Vezano:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"Ipi0e2LNY4\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=6017\">LAZANJE, originalni BOLOGNESE recept ( klasi\u010dne lazanje)<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;LAZANJE, originalni BOLOGNESE recept ( klasi\u010dne lazanje)&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=6017&#038;embed=true#?secret=FCRtYvXKHR#?secret=Ipi0e2LNY4\" data-secret=\"Ipi0e2LNY4\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"C5gr9LLntd\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=24682\">Be\u0161amel umak za lazanje<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Be\u0161amel umak za lazanje&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=24682&#038;embed=true#?secret=YFcOGpwCtg#?secret=C5gr9LLntd\" data-secret=\"C5gr9LLntd\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-cover-magazin-com wp-block-embed-cover-magazin-com\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"4V6lDCy41E\"><a href=\"https:\/\/covermagazin.com\/?p=50063\">Imaju li LAZANJE malo ili puno kalorija? \u0160to mislite? Debljaju li lazanje?<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Imaju li LAZANJE malo ili puno kalorija? \u0160to mislite? Debljaju li lazanje?&#8221; &#8212; COVER magazin.com  \" src=\"https:\/\/covermagazin.com\/?p=50063&#038;embed=true#?secret=Pp1CDJVAg0#?secret=4V6lDCy41E\" data-secret=\"4V6lDCy41E\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Lazanje s vrganjima ili lazanje sa \u0161ampinjonima Lazanje s vrganjima su odli\u010dno jelo, posebno u jesen kada je sezona vrganja. Ima nekoliko varijanti lazanja s vrganjima, iako su sli\u010dne mogu se i dosta razlikovati. Neke se rade s be\u0161amelom, dok je ni\u017ee i recept za lazanje s vrganjima bez be\u0161amela, sa maslinovim uljem. I dok [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,10,24,20],"tags":[51,383,382,746,558,561,329,385,117,202],"class_list":["post-6033","post","type-post","status-publish","format-standard","hentry","category-28","category-glavna_jela","category-jela_od_gljiva","category-tjestenine","tag-gljive","tag-kuhanje","tag-kuharica","tag-lasagne","tag-lazanje","tag-lazanje-s-povrcem","tag-maslinovo-ulje","tag-recepti-za-kuhanje","tag-sampinjoni","tag-vrganji"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/6033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6033"}],"version-history":[{"count":18,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/6033\/revisions"}],"predecessor-version":[{"id":30188,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/6033\/revisions\/30188"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}