Lasagne with Zucchini and Ricotta

Ingredients: 1 onion, 1 garlic clove, thyme, 100 grams diced bacon, 200 grams minced pork, 1 zucchini, 125 grams cherry tomatoes, 1 tin diced tomatoes, 1 cube beef stock, rosemary, salt, pepper, 250 grams ricotta, 100 grams grated cheese, lasagne sheets,

Number of persons: 2

Preheat the oven to 200 degrees. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 100 grams diced bacon and 200 grams minced pork and stir until the minced pork is brown. Add 1 diced zucchini and 125 grams cherry tomatoes cut in quarters. Stir fry 5 minutes. Add 1 tin diced tomatoes, 1 cube beef stock and rosemary. Bring to taste with salt and pepper and let it all simmer for about 15 minutes. Mix 250 grams ricotta with 75 grams grated cheese, salt and pepper. Put in an ovenproof dish part of the minced pork zucchini sauce, lasagne sheets, minced pork zucchini sauce, ricotta mixture, lasagne sheets, remaining ricotta mixture and the grated cheese. Place the oven dish about 30 minutes in the preheated oven. Enjoy!