Name: One-Pot Lasagna
Ingredients: 5 slices bacon, cut into cubes; 1 medium onion, minced; 2 carrots, diced finely; 3/4 pound ground beef; Salt and pepper; One jar of your favorite tomato basil pasta sauce (a 25-ounce jar), or make your own; 1/2 cup red wine (dry, optional. You can use broth or water instead); 1/2 cup cream cheese; 4 ounces no-boil lasagna noodles; 6 ounces mozzarella (fresh), sliced thinly; Fresh basil leaves (optional, for serving); Parmesan cheese (optional, for serving)

Ingredients

Scale

4 cups chicken stock
3/4 a pound chicken breasts, skinless and boneless
One 1/2-inch piece fresh ginger, finely chopped
3 garlic cloves, peeled and finely chopped
2 ounces shitake mushrooms, cut in half
1/2 tablespoon soy sauce or tamari
1 teaspoon toasted sesame oil
4 ounces dried ramen noodles (don’t use seasoning packets)
2 baby bok choy, sliced
1 cup fresh snow peas
2 scallions, sliced finely

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Instructions

In your Dutch oven, combine the stock, chicken breasts, ginger, and garlic and bring to a boil. Reduce to simmer covered for 25 minutes or till the chicken breasts are cooked all the way through.
Add the shitake mushrooms, soy sauce or tamari, and sesame oil. Simmer (covered) for 10 minutes or till the vegetables are slightly soft. Take the chicken out and shred it using two forks.
Add the ramen noodles to the pot and cook while stirring for 2 to 4 minutes. Stir in the snow peas as well as the bok choy. Cook for 2 minutes more.
Serve in bowls topped with chopped scallions.

Author: Bobby