Cabbage Lasagna

Drain and set them aside to cool.

Start the sauce by placing a pan on medium-high heat. Add ground meat and break it apart.

Tip: For ground beef, pork, or veal, no oil is needed as they release enough fat. For lean turkey or chicken, add a tablespoon of oil to prevent sticking.

Stir the meat and let the water evaporate without draining. This takes 8-10 minutes until the meat browns.

Add finely chopped onion, garlic, and salt. Sauté for 1-2 minutes.

Add tomato paste and cook for 1 minute. Then add tomato sauce, water, and parmigiano rind. Partially cover the pot.

Simmer on low heat until thickened, about 10 minutes. Remove from heat.

Mix ricotta, egg, Parmigiano, basil, and a pinch of salt in a bowl.

Next, layer your lasagna in a baking dish. Add a little of the tomato sauce on bottom (try to avoid adding too much meat). Then, add a layer of cabbage leaves, followed by ricotta mixture, and a sprinkle of mozzarella. 

Repeat with a layer of meat sauce, then a layer of cabbage leaves, a little of the remaining meat, and mozzarella cheese (measure with your heart) to cover the top.

Bake uncovered at 400°F (200C) for 30 minutes, then broil the top for 2-3 minutes until golden and bubbly. Let rest before serving and enjoy!