{"id":12015,"date":"2022-02-23T09:25:34","date_gmt":"2022-02-23T09:25:34","guid":{"rendered":"https:\/\/brasmar.com\/?p=12015"},"modified":"2022-07-11T14:04:51","modified_gmt":"2022-07-11T14:04:51","slug":"lasanha-de-salmao-espinafres-e-ricotta","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/lasanha-de-salmao-espinafres-e-ricotta","title":{"rendered":"Lasanha de Salm\u00e3o, Espinafres e Ricotta"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”top” css=”.vc_custom_1647971476118{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/02\/receita-lasanha-salmao-topo-1.png?id=13215) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1657548289437{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tLasanha de Salm\u00e3o, Espinafres e Ricotta\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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40 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato Principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657546540386{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1641570006982{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”5812″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n
\n
\n
    \n
  • 3 Postas de Salm\u00e3o Brasmar<\/li>\n
  • 1 pacote de folhas de Lasanha Fresca (250 g)<\/li>\n
  • 2 embalagens de Espinafres<\/li>\n
  • 1 pacote pequeno de Queijo Parmes\u00e3o<\/li>\n
  • 2 Queijos Ricotta (2x200g)<\/li>\n
  • 1 Lim\u00e3o<\/li>\n
  • 700 ml de Leite<\/li>\n
  • 2 colheres de sopa de Manteiga<\/li>\n
  • 2 colheres de sopa de Farinha<\/li>\n
  • Pimenta Preta<\/li>\n
  • Noz-Moscada<\/li>\n
  • Sal<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657546488745{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tLasanha de Salm\u00e3o, Espinafres e Ricotta\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1643047483951{margin-top: -45px !important;}”][vc_single_image image=”13215″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    40 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato Principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1643047483951{margin-top: -45px !important;}”][vc_empty_space][vc_images_carousel images=”5812″ img_size=”full” hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657546819114{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n
    \n
    \n
      \n
    • 3 Postas de Salm\u00e3o Brasmar<\/li>\n
    • 1 pacote de folhas de Lasanha Fresca (250 g)<\/li>\n
    • 2 embalagens de Espinafres<\/li>\n
    • 1 pacote pequeno de Queijo Parmes\u00e3o<\/li>\n
    • 2 Queijos Ricotta (2x200g)<\/li>\n
    • 1 Lim\u00e3o<\/li>\n
    • 700 ml de Leite<\/li>\n
    • 2 colheres de sopa de Manteiga<\/li>\n
    • 2 colheres de sopa de Farinha<\/li>\n
    • Pimenta Preta<\/li>\n
    • Noz-Moscada<\/li>\n
    • Sal<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1657546742315{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Salm\u00e3o:<\/strong>
      \n– Cozer o Salm\u00e3o numa panela com \u00e1gua e sal durante 12 minutos.
      \n– Quando estiver cozido, desfi\u00e1-lo e reservar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Molho b\u00e9chamel:<\/strong>
      \n– Derreter a manteiga e juntar farinha at\u00e9 absorver, mexendo sempre.
      \n– Juntar leite e 1 concha de \u00e1gua da cozedura do Salm\u00e3o aos poucos. Ir mexendo at\u00e9 chegar \u00e0 consist\u00eancia de b\u00e9chamel.
      \n– Temperar o b\u00e9chamel com noz-moscada, pimenta preta e sumo de lim\u00e3o.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Espinafres:<\/strong>
      \n– Saltear os espinafres com um fio de azeite e sal.
      \n– Juntar o salm\u00e3o previamente desfiado aos espinafres. Retificar os temperos, se necess\u00e1rio.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Lasanha:
      \n<\/strong>– Disp\u00f4r por camadas a mistura do Salm\u00e3o com os espinafres, ricotta e b\u00e9chamel. Na \u00faltima camada, colocar s\u00f3 b\u00e9chamel e queijo ralado.
      \n– Levar ao forno 30 minutos, at\u00e9 gratinar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657546786809{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Salm\u00e3o:<\/strong>
      \n– Cozer o Salm\u00e3o numa panela com \u00e1gua e sal durante 12 minutos.
      \n– Quando estiver cozido, desfi\u00e1-lo e reservar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Molho b\u00e9chamel:<\/strong>
      \n– Derreter a manteiga e juntar farinha at\u00e9 absorver, mexendo sempre.
      \n– Juntar leite e 1 concha de \u00e1gua da cozedura do Salm\u00e3o aos poucos. Ir mexendo at\u00e9 chegar \u00e0 consist\u00eancia de b\u00e9chamel.
      \n– Temperar o b\u00e9chamel com noz-moscada, pimenta preta e sumo de lim\u00e3o.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Espinafres:<\/strong>
      \n– Saltear os espinafres com um fio de azeite e sal.
      \n– Juntar o salm\u00e3o previamente desfiado aos espinafres. Retificar os temperos, se necess\u00e1rio[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Lasanha:
      \n<\/strong>– Disp\u00f4r por camadas a mistura do Salm\u00e3o com os espinafres, ricotta e b\u00e9chamel. Na \u00faltima camada, colocar s\u00f3 b\u00e9chamel e queijo ralado.
      \n– Levar ao forno 30 minutos, at\u00e9 gratinar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      AS NOSSAS SUGEST\u00d5ES<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1657548265907-df80acbd-f41e-4″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657547064007{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      AS NOSSAS SUGEST\u00d5ES<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1657548265910-c00cd6bc-6209-8″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar uma deliciosa Lasanha de Salm\u00e3o, Espinafres e Ricotta com produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":13208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Saiba como preparar uma deliciosa Lasanha de Salm\u00e3o, Espinafres e Ricotta com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[95,116],"tags":[],"class_list":["post-12015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas","category-salmao"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/12015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/comments?post=12015"}],"version-history":[{"count":16,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/12015\/revisions"}],"predecessor-version":[{"id":16414,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/12015\/revisions\/16414"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/13208"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=12015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=12015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=12015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}