A Quick Meal Doesn’t Mean You Have To Sacrifice Quality

For all of our followers whom have the unfortunate distinction/dyslexic symptom of being a bachelor who is also a “foodie”, we are here to help. A continuing series of recipes that can be made in less than 45 minutes and in this case in one pan, for those of you whom don’t have the gourmet kitchen complete with an array of stainless-steel cutlery. Now we will also give you a couple of ideas on how to take a basic recipe and step it up a few notches in the even you might be cooking for someone else that you may want to impress or simply if your taste buds are so inclined. We begin with a quick recipe for 0ne-pan lasagna that goes from pan to table in less than 35 minutes.

Simple enough to start, pick up a pound of ground beef at the nearest super market. Now this is usually ground chuck or more of a sub $5 per pound type of meat. If your pallet demands something a little more flavorful, try a blend of ground like ribeye or sirloin. You’ll be immediately surprised at the difference in taste. If you have access to a market that has a separate butcher section, they should be able to easily have it ground for you upon request. Lamb also works really well for this.

Ingredients

• 1 pound ground beef
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 2 jars (14 ounces each) marinara sauce
  • You can also step this up a bit with a little better quality sauce
• 2/3 cup condensed cream of onion soup, undiluted
• 2 large eggs, lightly beaten
• 1-1/4 cups 1% cottage cheese
  • If you are not a fan of cottage cheese substitute cream cheese
• 3/4 teaspoon Italian seasoning
• 9 no-cook lasagna noodles
• 1/2 cup shredded Colby-Monterey Jack cheese
• 1/2 cup shredded part-skim mozzarella cheese
• Basil or Cilantro for garnish

Directions

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
• In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
• Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
• Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.
• Add Basil or Cilantro as garnish

Lastly, step your game up by serving with some French bread or simply take a French roll, cut into 1-inch slices, then toast. Once done spread butter and sprinkle some garlic powder on top for a quick garlic bread that will complement your meal as if you were in an Italian restaurant. Oh yeah, don’t forget to finish strong with the Basil or Cilantro garnish which will add taste and a little color to the presentation.

Quick Tip: To complete the process serve with a bottle of Aglianico which is a red wine from the southern regions of Italy with a Greek origin, mostly Basilicata and Campania. The wine’s high tannin content often complements rich/full dishes, and the high acidity and dried fruit flavors pair well with a hearty red sauce. Expect to spend about $20 per bottle.