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Cabbage Lasagne




Source of Recipe


the web


Recipe Introduction


You may substitute alfredo sauce for the marinara, omit the meat or add layers of prosciutto, sliced zucchini, carrots, and/or mushrooms. Instead of cooking the cabbage, you may place the whole head in the freezer for 24 hours, then defrost for 30 minutes; the softened leaves will pull off easily.




List of Ingredients




1 large cabbage (about 21/2 pounds)

11/2 pounds lean ground beef

Vegetable oil spray

2 (16-ounce) containers ricotta cheese

1 egg, beaten

1/4 cup fresh snipped parsley

31/2 cups marinara sauce (homemade, or use a 28-ounce jar)

4 cups shredded mozzarella cheese

1/2 cup grated Parmesan or Asiago cheese



Recipe



Bring a large pot of lightly salted water to a boil. Slice off the bottom of the cabbage and plunge into the boiling water. After a few minutes remove the head, run under cold water and peel off leaves; they should be soft enough to flatten but not soggy. Drain well.

Cook the ground beef with 1/2 cup water in a sauce pan, breaking up larger pieces with a fork, until meat is no longer pink. Drain well.

Lightly spray a 9-by-13 inch baking pan with vegetable oil. Heat the oven to 350 degrees. In a blender or food processor, pulse the ricotta with the egg and parsley.

Cover the bottom of the baking pan with about 11/2 cups marinara sauce. Add a layer of cabbage leaves, making sure to overlap. In layers, add half the ground beef, half the ricotta mixture and more cabbage leaves. Spoon on about 1 cup of sauce, then 2 cups mozzarella.

Add another layer of cabbage, the remaining beef, the remaining ricotta, any remaining cabbage leaves and the remaining sauce. Top with remaining mozzarella and the Parmesan.

Bake about 1 hour, until lasagne does not appear watery and cheese is melted and browned as desired. (Cover pan loosely with foil if cheese browns too quickly.) Makes 12 servings.