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Meat and Zucchini Lasagna

Ingredients for 4 servings 16 lasagna sheets (I use Pavo brand). 400g mixed ground meat—beef, pork, and chicken. 400g zucchini. 1 small onion. 4 tablespoons homemade tomato sofrito. salt. pepper. extra virgin olive oil. 50g grated creamy cheese. for the béchamel 1 liter milk. 1 carrot. 1/4 onion. 50g butter. 50g flour. salt. 1 tablespoon extra virgin olive oil. Preparation Rinse the zucchini and slice it lengthwise from top to bottom. Set aside the 2 slices that have all the green skin on them—those are going into the béchamel. Dice the rest. In a pan with a few drops of oil, fry the ground meat. Season with salt and pepper, then transfer it to a bowl. Using the same oil, fry the finely chopped onion for about 5 minutes. Add the diced zucchini and cook for another 10 minutes. Return the meat to the pan, give it a good stir, and add the tomato sofrito. Cook for 2 more minutes, then set aside. Boil the lasagna sheets following the package inst...

Sea Bass with Zucchini and Cheese


 

ingredients

for 4 people
  • 4 sea bass loin fillets (skin and bones removed).
  • 1 zucchini.
  • 80g grated cream cheese.
  • chopped parsley.
  • 80ml dry white wine.
  • 100ml fish stock.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.


preparation

Preheat your oven to 190°C with both top and bottom heat.
Lightly oil an oven-safe baking dish, season the fish fillets with salt and pepper, and lay them in the dish.
Slice the zucchini into very thin rounds and arrange them over the fish.
Add a pinch of salt, drizzle with olive oil, then sprinkle the grated cheese and chopped parsley on top.
Pour in the white wine and fish stock, slide the dish into the oven, and bake for about 20 minutes.

 Enjoy!
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