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Ingredients:

3 chicken breasts, half
4 pumpkins sliced
6 sliced tomatoes
300 g shredded mozzarella cheese
1/4 cup chopped basil
1 1/2 tbsp olive oil
Salt and pepper

Preparing:

Combine pumpkin with tomatoes and olive oil.
Distribute the mixture into 6 foil pieces.

Make cuts in the chicken breasts with a knife.
Fill with mozzarella cheese and basil.
Put on the pumpkin mixture and wrap well.

Bake for 30 minutes at 180ºC (360ºF).

Ingredients:

2 1/2 cups Béchamel Sauce
2 1/2 cups strained tomatoes
1/2 cup freshly grated Parmesan cheese
225 g mozzarella cheese, grated
175 g dried no-precook lasagna
4 zucchinis, sliced
2 eggplants, sliced
2 tbsp butter
1 tbsp parsley, chopped
1 tbsp marjoram, chopped
1 garlic clove, chopped
Salt and pepper

Preparing:

Preheat the oven to 200ºC (400ºF).

Put half the eggplant slices on a greased pan and cook for 8 minutes.
Remove from the pan  and drain on paper towels.
Add the remaining eggplant slices and extra oil and cook for 8 minutes.

Fry garlic, zucchinis, parsley and marjoram in melted butter for 5 minutes.
Remove fron the pan and drain on paper towels.

Layer the eggplant, zucchinis, mozzarella, tomatoes and lasagna in a greased heatproof dish.
Season with salt and pepper and finish with another layer.
Pour over the Béchamel Sauce, sprinkle with Parmesan cheese and bake for 40 minutes.

Ingredients:

6 ounces sliced turkey
5 ounces provolone or mozzarella cheese
4 ounces salami
1/3 cup chili pepper
1/4 cup sliced hearts of artichokes
1/4 cup choppes olives
1/4 cup Italian dressing
1 focaccia bread
Lettuce Leaves

Preparing:

Put on a layer of focaccia lettuce, turkey, salami, and cheese.
Combine pepper, olives, artichokes and dressing.
Add the dressing on the cheese and place another layer of focaccia.
Wrap with plastic wrap and refrigerate for 4 hours before serving.