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!

Oven-Baked Chicken Breast with Grilled Pepper and Ricotta

Ingredients: 2 chicken breasts, 1 grilled pepper, 125 grams ricotta, 100 grams bacon,

Number of persons: 2

Preheat the oven to 180 degrees. Cut 2 chicken breats open. Cut 1 grilled peppers very finely and put it in both chicken breasts. Put on it the ricotta. Fold the chicken breasts and enfold with slices bacon. Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 25 to 30 minutes in the preheated oven. We had a salad and potatoes with it.

Lasagne with Zucchini, Ricotta and Herbs

Ingredients: 1 zucchini, 200 grams ricotta, chives, parsley, salt, pepper, 2 garlic cloves, 2 shallots, thyme, red wine, 500 ml sieved tomatoes, lasagne sheets, mozzarella,

Number of persons: 3

Boil 1 sliced zucchini cut about 20 minutes in unsalted water. Pour it off and let it cool down. Preheat the oven to 180 degrees. Put the zucchini with 200 grams ricotta, 1 garlic clove, salt, pepper, parsley and chives (to taste) in a food processor and turn the machine on for a few seconds. Then make the tomato sauce. Cook 2 finely chopped 2 shallots with 1 finely chopped garlic clove and thyme until the shallots are soft. Add a dash of red wine and let the alcohol evaporate. Add 500 ml sieved tomatoes. Let it simmer gently for about 5 minutes. Put in an ovenproof dish a layer of tomato sauce, lasagne sheets, zucchini mixture, lasagne sheets and zucchini mixture and pour over with the tomato sauce. Sprinkle some pieces of mozzarella over it. Place the ovenproof dish about 30 minutes in the preheated oven.