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LC Lasagne from Maguire
All proportions can be adjusted to meet your individual carb budget:)
Mix approximately 2 cups whole milk ricotta with 1/2 cup grated Parmesan and add some fresh chopped basil if you have it. Taste for seasoning and then mix in 1 slightly beaten egg.
Grate 1/2-3/4 pound of mozzarella.
1-2 cloves garlic chopped and sauté in a small amount of olive
oil with 1/2 chopped onion
1 can of chopped tomatoes
1 teaspoon Italian seasoning (or some basil, oregano, rosemary, etc.)
Simmer to thicken.
Meanwhile, brown 1 pound ground beef and 1/2-3/4 pound Italian sausage (take out of casings before cooking or buy bulk sausage) and any other ground meat you might want to add in (ground pork, ground turkey, etc.). When the meat is all browned and drained mix in 1/2 head of Napa cabbage cut into 1" strips -- probably 3-4 cups once it's all chopped and "fluffed" – the top of the cabbage is nice and light in salads, the thicker parts towards the root end make better "noodles". Allow cabbage to wilt and cook slightly then pour off any water that is released. You can skip the pre-cooking of the cabbage, but it makes a watery lasagne that will need to be drained.
In a 9x13 baking dish: Layer 1/3 of the meat and cabbage mixture, 1/3
of the sauce, 1/2 of the ricotta mixture and top with a sprinkle of mozzarella.
Repeat 1/3, 1/3, 1/2 then mix the remaining meat and sauce together and
top off the pan. End with a layer of approximately 1/2 of the shredded
mozzarella. Bake in a medium (350 degree) oven until melted and bubbly
(30-45 minutes??) and the top is starting to brown. Allow to rest
for about 10 minutes before serving. Like all lasagne this is even
better as leftovers the next day.