{"id":543,"date":"2025-07-21T17:14:05","date_gmt":"2025-07-21T20:14:05","guid":{"rendered":"https:\/\/culinariamundo.online\/?p=543"},"modified":"2025-07-21T17:14:05","modified_gmt":"2025-07-21T20:14:05","slug":"lasanha-de-berinjela-com-ricota-e-espinafre","status":"publish","type":"post","link":"https:\/\/culinariamundo.online\/?p=543","title":{"rendered":"Lasanha de Berinjela com Ricota e Espinafre"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Para as \u201cmassas\u201d de berinjela:<\/h4>\n\n\n\n<ul>\n<li>2 berinjelas grandes<\/li>\n\n\n\n<li>Azeite de oliva<\/li>\n\n\n\n<li>Sal e pimenta-do-reino a gosto<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Para o recheio de ricota e espinafre:<\/h4>\n\n\n\n<ul>\n<li>1 x\u00edcara de ricota amassada<\/li>\n\n\n\n<li>1 ma\u00e7o de espinafre cozido e picado (ou 2 x\u00edcaras de folhas)<\/li>\n\n\n\n<li>1 dente de alho picado<\/li>\n\n\n\n<li>2 colheres de sopa de requeij\u00e3o ou creme de ricota (opcional, para cremosidade)<\/li>\n\n\n\n<li>Noz-moscada ralada a gosto<\/li>\n\n\n\n<li>Sal e pimenta-do-reino a gosto<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Para o molho de tomate:<\/h4>\n\n\n\n<ul>\n<li>1 colher de sopa de azeite<\/li>\n\n\n\n<li>1\/2 cebola picada<\/li>\n\n\n\n<li>2 dentes de alho picados<\/li>\n\n\n\n<li>1 lata de tomate pelado ou 3 tomates maduros picados<\/li>\n\n\n\n<li>1 colher de ch\u00e1 de a\u00e7\u00facar (para equilibrar a acidez)<\/li>\n\n\n\n<li>Sal, pimenta e manjeric\u00e3o a gosto<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Para a montagem:<\/h4>\n\n\n\n<ul>\n<li>Queijo parmes\u00e3o ralado ou mu\u00e7arela ralada (a gosto, para gratinar)<\/li>\n\n\n\n<li>Folhas de manjeric\u00e3o fresco (opcional)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Modo de Preparo<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">1. <strong>Prepare as berinjelas:<\/strong><\/h4>\n\n\n\n<ol>\n<li>Lave e corte as berinjelas em fatias longitudinais, com cerca de 0,5 cm de espessura.<\/li>\n\n\n\n<li>Salpique sal nas fatias e deixe descansar por 15 a 20 minutos sobre papel toalha ou uma peneira (isso ajuda a tirar o amargor).<\/li>\n\n\n\n<li>Enx\u00e1gue e seque bem.<\/li>\n\n\n\n<li>Grelhe as fatias em uma frigideira quente com um fio de azeite por 2 a 3 minutos de cada lado, at\u00e9 ficarem macias e douradas. Reserve.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">2. <strong>Recheio de ricota com espinafre:<\/strong><\/h4>\n\n\n\n<ol>\n<li>Cozinhe rapidamente o espinafre em \u00e1gua quente ou refogue em uma frigideira at\u00e9 murchar. Escorra bem e pique.<\/li>\n\n\n\n<li>Em uma tigela, misture a ricota, o espinafre picado, o alho, o requeij\u00e3o (opcional), sal, pimenta e uma pitada de noz-moscada. Reserve.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">3. <strong>Molho de tomate:<\/strong><\/h4>\n\n\n\n<ol>\n<li>Em uma panela, refogue a cebola no azeite at\u00e9 ficar transl\u00facida.<\/li>\n\n\n\n<li>Adicione o alho e refogue por mais 1 minuto.<\/li>\n\n\n\n<li>Acrescente o tomate pelado ou os tomates frescos e cozinhe por cerca de 10 a 15 minutos, at\u00e9 formar um molho encorpado.<\/li>\n\n\n\n<li>Tempere com sal, pimenta, a\u00e7\u00facar e manjeric\u00e3o a gosto.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">4. <strong>Montagem da lasanha:<\/strong><\/h4>\n\n\n\n<ol>\n<li>Em um refrat\u00e1rio, comece com uma camada fina de molho de tomate.<\/li>\n\n\n\n<li>Fa\u00e7a uma camada de berinjela grelhada.<\/li>\n\n\n\n<li>Cubra com uma camada do recheio de ricota e espinafre.<\/li>\n\n\n\n<li>Repita as camadas at\u00e9 acabarem os ingredientes, finalizando com molho de tomate por cima.<\/li>\n\n\n\n<li>Polvilhe com queijo parmes\u00e3o ou mu\u00e7arela a gosto.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">5. <strong>Assar:<\/strong><\/h4>\n\n\n\n<ol>\n<li>Leve ao forno preaquecido a <strong>200\u202f\u00b0C<\/strong> por cerca de <strong>25 a 30 minutos<\/strong>, at\u00e9 borbulhar e o queijo gratinar.<\/li>\n\n\n\n<li>Deixe descansar por 5 minutos antes de cortar e servir.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Dicas extras:<\/h3>\n\n\n\n<ul>\n<li>Para uma vers\u00e3o <strong>vegana<\/strong>, substitua a ricota por tofu temperado e o queijo por uma vers\u00e3o vegetal.<\/li>\n\n\n\n<li>Se quiser mais sabor, acrescente <strong>nozes picadas<\/strong> ao recheio ou use <strong>ricota temperada com ervas<\/strong>.<\/li>\n\n\n\n<li>O molho de tomate pode ser substitu\u00eddo por molho branco leve ou um mix dos dois.<\/li>\n\n\n\n<li>Voc\u00ea tamb\u00e9m pode preparar com <strong>abobrinha<\/strong> no lugar da berinjela, ou fazer uma lasanha mista.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Como armazenar:<\/h3>\n\n\n\n<ul>\n<li>Guarde na geladeira por at\u00e9 <strong>3 dias<\/strong>, bem tampada.<\/li>\n\n\n\n<li>Pode ser congelada por at\u00e9 <strong>1 m\u00eas<\/strong>, montada ou j\u00e1 assada. Para isso, use embalagens pr\u00f3prias para freezer.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Harmoniza\u00e7\u00e3o:<\/h3>\n\n\n\n<p>Essa lasanha combina muito bem com vinhos tintos leves como um <strong>Pinot Noir<\/strong>, ou at\u00e9 brancos secos como <strong>Chardonnay<\/strong>. Para uma bebida sem \u00e1lcool, um ch\u00e1 de hibisco gelado ou suco de uva natural \u00e9 uma \u00f3tima pedida.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Para as \u201cmassas\u201d de berinjela: Para o recheio de ricota e espinafre: Para o molho de tomate: Para a montagem: Modo de Preparo 1. Prepare<\/p>\n","protected":false},"author":1,"featured_media":544,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":[],"categories":[62],"tags":[147,149],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Para as \u201cmassas\u201d de berinjela: 2 berinjelas grandes Azeite de oliva Sal e pimenta-do-reino a gosto Para o recheio de ricota e espinafre: 1 x\u00edcara de ricota amassada 1 ma\u00e7o de espinafre cozido e picado (ou 2 x\u00edcaras de folhas) 1 dente de alho picado 2 colheres de sopa de requeij\u00e3o ou creme de ricota\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"culinariamundo.online\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/culinariamundo.online\/?p=543\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.3\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" 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