{"id":66607,"date":"2026-10-01T17:43:56","date_gmt":"2026-10-01T14:43:56","guid":{"rendered":"https:\/\/retsept.food\/?p=66607"},"modified":"2026-10-01T17:44:05","modified_gmt":"2026-10-01T14:44:05","slug":"lazania-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66607","title":{"rendered":"Lazanya — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

Mening nevaralarim italyan oshxonasining katta muxlislari. Pitsa, pasta va lazanyani ularga har kuni bersang ham bo’ladi. Lazanya tayyorlash qiyin emas \u2013 unga plastinalar topish qiyinroq. Albatta, ularni o’zingiz tayyorlashingiz mumkin, lekin, birinchidan, bizda Italiyadagidek qattiq bug’doy unini topish qiyin, ikkinchidan, «dangasalik» degan tushuncha ham bor. Nihoyat, supermarketlardan birida plastinalar topdim va bugun lazanya bo’ladi. Retsept aralash bo’lib, hammaga yoqadi. Unda ko’p go’sht, pishloq va qalampir bo’lishi kerak.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Piyoz \u2014 1 dona<\/p>\n

Bulg’or qalampiri \u2014 2 dona<\/p>\n

Zaytun moyi \u2014 1 osh qoshiq<\/p>\n

Qiyma go’sht (qo’y go’shti + mol go’shti) \u2014 500 g<\/p>\n

Pomidor pastasi \u2014 3 osh qoshiq<\/p>\n

Ketchup \u2014 2 osh qoshiq<\/p>\n

Qattiq pishloq \u2014 200 g<\/p>\n

Tvorog \u2014 200 g<\/p>\n

Qaymoq \u2014 250 g<\/p>\n

Lazanya uchun plastinalar \u2014 15 ta plastina (Plastinalar tor edi.)<\/p>\n

Ko’katlar<\/p>\n

Tuz<\/p>\n

Qalampir<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Lazanyani qanday tayyorlash kerak: Plastinalarni tuzlangan qaynoq suvda ko’rsatmadagi kabi qaynatamiz. Odatda bu 10 daqiqa. Plastinalar, italiyaliklar aytganidek, «al dente», ya’ni biroz qaynamagan bo’lishi kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Piyozni to’g’rab, yog’da to’g’ralgan qalampir bilan qovuramiz, qiyma go’shtni qo’shamiz, tuzlab, qalampir sepib, uvalanib ketguncha dimlaymiz. Pomidor pastasi va ketchupni qo’shib, yana bir oz dimlaymiz. Qattiq pishloqni yirik qirg’ichdan o’tkazamiz. Bir oz pishloqni ustiga sepish uchun qoldiramiz. Patnisni chuqur olish ma’qul. Uning tubiga 4 osh qoshiq qaymoq surtamiz. Qolgan qaymoqni pishloq va tvorog bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Endi lazanyani yig’amiz. Patnisning tubiga qaymoq ustiga plastinalarni joylaymiz, ularning ustiga qiymaning 1\/3 qismini.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ustiga pishloqlarning qaymoq bilan aralashmasining 1\/3 qismini va yana plastinalar. Yana ikki marta takrorlaymiz: qiyma, qaymoqli pishloqlar, plastinalar, qiyma va pishloq bilan yakunlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ustiga yana lazanyaga qirg’ilgan qattiq pishloq sepamiz. 180 darajaga qizdirilgan pechga 40 daqiqaga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyor lazanyaga ko’katlar sepamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Lazanya tayyor. Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Mening nevaralarim italyan oshxonasining katta muxlislari. Pitsa, pasta va lazanyani ularga har kuni bersang ham bo’ladi. Lazanya tayyorlash qiyin emas \u2013 unga plastinalar topish qiyinroq. Albatta, ularni o’zingiz tayyorlashingiz mumkin, lekin, birinchidan, bizda Italiyadagidek qattiq bug’doy unini topish qiyin, ikkinchidan, «dangasalik» degan tushuncha ham bor. Nihoyat, […]<\/p>\n","protected":false},"author":1,"featured_media":66608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66607"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66607\/revisions"}],"predecessor-version":[{"id":67231,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66607\/revisions\/67231"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66608"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}