{"id":300,"date":"2020-09-10T20:04:00","date_gmt":"2020-09-10T18:04:00","guid":{"rendered":"http:\/\/xn--eimosuraai-z9bi88a.lt\/?p=300"},"modified":"2026-01-08T10:11:55","modified_gmt":"2026-01-08T08:11:55","slug":"vegetariska-lazanija","status":"publish","type":"post","link":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=300","title":{"rendered":"Vegetari\u0161ka lazanija"},"content":{"rendered":"\n<ol class=\"wp-block-list\"><li>Raudonam pada\u017eui reikia 2 indeli\u0173 konservuot\u0173\npomidor\u0173. Pakepti 3-5 smulkiai pjaustytus svog\u016bnus su \u010diobreliais ir\nraudon\u0117liais ir patro\u0161kinti ant silpnos ugnies kartu su pomidorais. (naudojau 1\nindel\u012f ir 3 ma\u017eus svog\u016bnus, bet raudono pada\u017eo gal\u0117jo b\u016bti daugiau.<\/li><li>Bakla\u017eanus ir pievagrybius supjaustyti 2-3mm\ngrie\u017ein\u0117liais ir pamarinuoti atskirai. Marinatui naudojau \u0161lakel\u012f obuoli\u0173\natsto, aliejaus, \u017eoleli\u0173, citrinos sul\u010di\u0173.<\/li><li>NB \u2013 \u012f raudon\u0105 pada\u017e\u0105, taip pat i ant\ngryb\u0173\/bakla\u017eano d\u0117jau sald\u017ei\u0173 raudon\u0173j\u0173 paprij\u0173 kaip skonius sujungiant\u012f\nelement\u0105.<\/li><li>Baltam pada\u017eui 40gr sviesto, 2 \u0161auk\u0161tai milt\u0173,\n0,5l pieno.<\/li><li>Makaronus sud\u0117ti tankiai su nedaug pada\u017eo. <\/li><li>Kepiau 34 min \u2013 man pasirod\u0117 pats tas, gal\ngal\u0117jo b\u016bti 40min. svarbu kad kra\u0161tai b\u016bt\u0173 u\u017edengti pada\u017eu ir nesud\u017ei\u016bt\u0173.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Raudonam pada\u017eui reikia 2 indeli\u0173 konservuot\u0173 pomidor\u0173. Pakepti 3-5 smulkiai pjaustytus svog\u016bnus su \u010diobreliais ir raudon\u0117liais ir patro\u0161kinti ant silpnos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-300","post","type-post","status-publish","format-standard","hentry","category-kulinaro-megejo-uzrasai"],"_links":{"self":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=300"}],"version-history":[{"count":1,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/300\/revisions"}],"predecessor-version":[{"id":301,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/300\/revisions\/301"}],"wp:attachment":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}