I hate cooking and am on the lower end of the pay scale. So, with veal scaloppini out of the question, I usually resort to making spaghetti and fake-meat sauce (with Morningstar Farms Recipe Crumbles instead of ground beef) a couple times per week. Thankfully, I was a Girl Scout counselor once upon a time and learned how to resourcefully spice up spaghetti. The trick: Pile the plate with spaghetti and meat sauce, add a healthy heap of cottage cheese, sprinkle with grated parmesan and mozzarella, and voilà. Lasagna for the ever-classy, slightly cheap, wannabe chef. Plus, use low-fat cottage cheese and lean meat to ensure a meal much healthier than traditional lasagna.