- 1 medium -sized head of Napa cabbage or green cabbage (about 2 ½ lbs.)
- 2 small yellow straight neck squash (about 6 oz each) sub a vegetable that’s in season like sliced Brussels sprouts or broccoli florets
- 1/3 cup olive oil
- 1 15 oz can tomato sauce
- 1 6 oz can tomato paste
- 1/2 cup water
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons minced fresh basil (or more!) or 1/2 teaspoon dried basil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium-size tomatoes, chopped
- 1 15-ounce container ricotta cheese
- 1 lb. Monterey Jack cheese, shredded
- 2 eggs
- 2/3 16 oz package lasagna noodles (about 12 noodles) or sub gluten free noodles!
- Cut butt end of cabbage off, separate leaves and cut out tough ribs from leaves. Thinly slice cabbage leaves. Cut yellow squash into 3-inch-long matchstick-thin sticks.
- In 12-inch skillet over medium heat, in hot olive oil, cook cabbage 10 minutes or until tender-crisp. Add squash and cook 10 minutes longer or until cabbage and squash are tender. Remove skillet from heat.
- Prepare sauce: In 2-quart saucepan over high heat, heat tomato sauce and next 7 ingredients to boiling. Reduce heat to medium; cook sauce 15 minutes, stirring occasionally.
- Meanwhile, in medium-sized bowl, mix ricotta cheese, Monterey Jack cheese, and eggs; set aside.
- In sauce pot, prepare lasagna noodles as label directs, drain.
- Preheat oven to 375 degrees F. Into 13” by 9” baking dish, evenly spoon 1 1/3 cups sauce. Arrange half of lasagna noodles over sauce, overlapping to fit. Spoon half of ricotta-cheese mixture over noodles in baking dish; top with cabbage mixture. Spoon half of remaining sauce over cabbage mixture; top with remaining noodles and remaining ricotta cheese mixture, then remaining sauce.
- Bake lasagna 45 minutes or until heated through. Remove lasagna from oven and let stand 10 minutes for easier serving.
Source: modified by Andrea Chavez from Good Housekeeping Cookbook