Cabbage Lasagna Recipe

Heat a large skillet over medium-high heat. Cook and stir ground beef onion and garlic in the hot skillet until meat is browned and crumbly 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil sugar 1 teaspoon salt thyme and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.

Meanwhile bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp about 3 minutes. Drain.

Combine cottage cheese 1/2 cup Parmesan cheese parsley 1 1/2 teaspoons salt and oregano in a bowl and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.

Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves followed by remaining 1/2 of meat sauce remaining cottage cheese mixture and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.

Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.