Left-over Cabbage Lasagna


1 pound extra lean ground beef
1/2 cup chopped white onion
1 tablespoon Worcestershire sauce
1/2 tablespoon granulated garlic powder
dash cayenne pepper
1 (24-ounce jar) spaghetti sauce
1 (14.5-ounce can) diced tomatoes, drained
1/2 (15-ounce container) ricotta cheese
1 egg, slightly beaten
2 tablespoons Parmesan cheese
1 tablespoon Italian seasoning
4-6 cooked cabbage wedges, drained
4 ounces low-fat mozzarella cheese, shredded
Vegetable cooking spray


Brown ground beef until most of the pink is gone, draining most of the excess fat. Add the onions and cook an additional 2-3 minutes until onions are soft. Add the Worcestershire, granulated garlic powder, and cayenne pepper, simmer for 1 minute. Add the spaghetti sauce and diced tomatoes, simmer for 30 minutes. You will need about 3 cups for this recipe. (This can be made ahead of time and frozen in small batches to have on hand)

In a small bowl mix ricotta cheese with beaten egg; add Parmesan cheese and Italian seasoning.

Spray casserole dish with non-stick cooking spray and arrange bottom of dish with cabbage. Dollop the ricotta mixture between the cabbage wedges. Pour spaghetti meat sauce over cabbage and ricotta mixture then top with mozzarella cheese. Bake at 350 degrees F for approximately 40-45 minutes.
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