INGREDIENTS:
• 2 lbs ground beef (907g)
• 32 oz jar No Added Sugar pasta sauce (907g - I just used two 500g jars)
• 1 head of cabbage (mine was large)
• 1 egg
• 6 oz (170g) shredded mozzarella or tasty/cheddar cheese
(set aside 2 oz / 57g for topping the finished lasagna)
• 6 oz (170g) shredded Parmesan cheese
• 1 cup thick Greek yogurt or cottage cheese
• salt and pepper to taste
METHOD:
1. Bring a large pot of water to boil. Remove outer leaves of cabbage, wash it, and cut into quarters. Remove core from each section. Once the water is boiling, add the cabbage and cook until very tender (mine took 25 minutes). Drain.
2. Meanwhile, brown the ground/minced beef in a medium-large saucepan. Drain fat. Put the browned meat back on the heat and add the pasta sauce. Cook on medium heat about 15 minutes or until sauce reduces somewhat and thickens. Add salt and pepper to taste.
3. When cool enough to handle, blot any excess water with paper towels, and cut cabbage into large pieces, or lengthwise into thick lasagna shapes.
4. Combine the egg, cheeses and yogurt or cottage cheese in a bowl.
5. Spray a rectangular baking dish with non-stick spray. The original recipe recommended a standard 9”x12” dish, but required placing a baking sheet under it while it was in the oven, likely because it’s a tight-fit for a 9”x12” pan and might boil over. I used a slightly larger baking dish that had more room so this was not a concern.
6. Layer half of cabbage, half the meat sauce and half the cheese mixture in prepared baking dish. Repeat layers with remaining cabbage, meat sauce and cheese mixture. Sprinkle reserved mozzarella cheese on top.
7. Bake 15-20 minutes until lightly browned and bubbly.
8. Cool 10 minutes then serve and enjoy.
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