The Modern Nonna

0 Core the cabbage and boil in a large pot of salted water for 15-20 minutes, or until the leaves are soft. 
11 Drain and set them aside to cool.
1 Start the sauce by placing a pan on medium-high heat. Add ground meat and break it apart.
2 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.
3 Stir the meat and let the water evaporate without draining. This takes 8-10 minutes until the meat browns.
4 Add finely chopped onion, garlic, and salt. Sauté for 1-2 minutes.
5 Add tomato paste and cook for 1 minute. Then add tomato sauce, water, and parmigiano rind. Partially cover the pot.
6 Simmer on low heat until thickened, about 10 minutes. Remove from heat.
7 Mix ricotta, egg, Parmigiano, basil, and a pinch of salt in a bowl.
8 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. 
12 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.
9 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!