Cabbage Lasagna - Vegetable
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups (28 oz. jar or more of spagetti sauce)16 oz. - Tofutti ricotta cheese1 egg, slightly beaten1/2 teaspoon dried basil1/2 teaspoon dried oreganoone large red cabbage2 cups Rice Shreds - Mozzarella flavor 1/4 to 1/2 cup - grated parmesan1/2 head cauliflower1 crown broccoli1 large carrot (cleaned, with skin still on)1/2 tsp black pepper1 tbsp Knorr chicken bullion - powder 1/tbsp olive oil
Put cabbage in freezer for 24 hours so it softens the leaves so you don't have to parboil it. Take out cabbage so it can partially thaw and get more soft while you prepare the other ingredients for the lasagna. Or parboil, boil a large pot of water, cut off the bottom of the cabbage so you can have individual leaves or it is easy to pull individual leaves off the cabbage itself. Plunge in boiling water (watch your hands) and then let the leaves sit for a minute and pull out or continue to roll the cabbage and pull off the topmost leaves as they have sat in the boiling water for a minute. Continually roll the cabbage until you have enough cabbage leaves.)
Heat oven to 350.
Chop cauliflower, broccoli and carrot to very small pieces (small pieces allow the vegetables to soften while cooking the lasagna), salt, pepper, chicken bullion and olive oil. Stir ingredients until well blended.
In a small bowl, stir together ricotta cheese, egg, basil and oregano.
In a 13 x 9 x 2 baking dish, cover the bottom with your spagetti sauce.
Peel off cabbage leaves and cover the bottom of the pan. It doesn't matter if the cabbage tears. Just overlap the leaves slightly and make a puzzle.
Spread about half of the ricotta mixture evenly over the cabbage.
Spread half the vegetable blend over the ricotta.
On this layer, don't top off the medley with the spagetti sauce, but do top off the medley with 1/3 mozzarella and 1/3 parmesan.
Make another layer of cabbage. Repeat with the ricotta, medley, this layer do add the spaghetti sauce, mozzarella, and parmesan.
Top with a layer of cabbage. Put on remaining spagetti sauce and cheese.
For the first 60 minutes. Bake for 1 hour and 30 minutes total Bake until cabbage is soft. (And watch yours because if the lasagna is thicker then this could effect the cooking time.)
Serving Size: 8 servings
Heat oven to 350.
Chop cauliflower, broccoli and carrot to very small pieces (small pieces allow the vegetables to soften while cooking the lasagna), salt, pepper, chicken bullion and olive oil. Stir ingredients until well blended.
In a small bowl, stir together ricotta cheese, egg, basil and oregano.
In a 13 x 9 x 2 baking dish, cover the bottom with your spagetti sauce.
Peel off cabbage leaves and cover the bottom of the pan. It doesn't matter if the cabbage tears. Just overlap the leaves slightly and make a puzzle.
Spread about half of the ricotta mixture evenly over the cabbage.
Spread half the vegetable blend over the ricotta.
On this layer, don't top off the medley with the spagetti sauce, but do top off the medley with 1/3 mozzarella and 1/3 parmesan.
Make another layer of cabbage. Repeat with the ricotta, medley, this layer do add the spaghetti sauce, mozzarella, and parmesan.
Top with a layer of cabbage. Put on remaining spagetti sauce and cheese.
For the first 60 minutes. Bake for 1 hour and 30 minutes total Bake until cabbage is soft. (And watch yours because if the lasagna is thicker then this could effect the cooking time.)
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 320.6
- Total Fat: 14.4 g
- Cholesterol: 21.3 mg
- Sodium: 1,352.7 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 9.4 g
- Protein: 15.3 g
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