Cabbage Lasagna Recipe - Yummy! by jeffafro


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									                                         Cabbage Lasagna

   1 medium cabbage
   1 lbs (give or take) ground meat of your choice, browned
   1 large jar of meat flavored spaghetti sauce
   About 4 cups of mozzarella cheese (more or less to taste)
   1 package ricotta cheese (the small one, not the giant one)
   1 package cottage cheese (the same size as the ricotta)
   12-18 slices of provolone (depending on the size of your pan)

Shred cabbage and cook about 10-15 minutes, until the crunch is out of the cabbage but it is not too floppy
soft. Drain well and allow to air dry while you brown the meat (This will help with excess moisture a
little). Brown meat of choice, drain, and mix with sauce in large bowl (No need to heat the sauce). Mix
ricotta and cottage cheeses in bowl until well blended (this will eliminate one step per layer and make the
ricotta easier to spread. I like to call this ricottage cheese). Spread just enough sauce on bottom of pan to
moisten (use as little as possible. Think of it as spraying with non-stick spray. Just to barely coat). Begin
layers as detailed below:

Layer of cabbage, as thick as desired. (I usually put enough to not see the layer below, a fair amount) Light
layer of sauce, just enough to allow the cabbage to absorb while it continues to cook. Layer of provolone.
Doesn’t have to cover the entire thing. (With my smaller pan, I use 5: one in each corner and two halves in
the middle. With my bigger pan I use 6, in 3 rows of 2.) Spread the “Ricottage” on each piece of
provolone. No need for it to cover the entire layer. The cheese will spread out as it melts. Layer of
mozzarella. I am not shy with this layer, but you can use as much as you would like. Generous layer of
sauce. I almost cover it, but not quite.

Repeat layers until generous layer of sauce is close enough to the top that another whole layer won’t
fit. Top with more mozzarella. Again, I am not shy, but use as little or as much as you like. (at this point I
am usually almost out of mozzarella and it ends up being more of a sprinkle/garnish like than a true layer
and that is fine too. No worries) Bake at 350 degrees until bubbling around all edges. I usually put either
tin foil or a cookie sheet on the rack below because you will have a bit of a mess when it starts to bubble if
you get to close to the top of the pan with your layers. It usually takes 25-30 minutes, give or take. Once it
starts to bubble all around the edges you can also turn the broiler on for 3-5 minutes to brown the cheese on
the top if that is something that you like but keep an eye on it so that it doesn’t burn. Let stand for 5
minutes or so after taking out of the oven to let it set up a bit, longer is ok too. It’s not going to get cold
right away. Also remember that there is no elegant way to serve a 4 cheese lasagna. It is going to come out
of the pan and onto the plate a gooey, hot mess so if you are looking for a picture perfect dinner party
presentation, this is not it. If you are looking to wow your friends with taste, this is your dish. Enjoy!!

As you can see, this is one of those recipes that I have just adapted over the years and pretty much eyeball
now. The first time you might want to buy an extra small jar of sauce and a bit of extra mozzarella and
provolone. I always have “Ricottage” left over. And remember, no one but you will know if you forget to
put something on a layer before you move on. It’s all cheesy mush if you serve it hot anyway!

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