Cabbage Lasagna

I've been experimenting with portion control and adjusting my favorite recipies to my new lifestyle. The following recipe is a winner. One, I've substituted "pasta" with a cabbage leaves and two, it's prepared in such a way as to be handy portions for our pouches. You can actually prepare this with your own "lasagna" recipe if you prefer. Give it a try and let me know what you think. Kate's Cabbage Lasagna Bechamel Sauce: 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Lasagna: 1 (15-ounce) container skim milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 tablespoons grated Parmesan 3 ounces thinly sliced prosciutto, chopped *** I sometimes use ground Italian sausage 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive oil 1 cabbage (boiled soft) 2 cups marinara sauce 1 cup shredded mozzarella (about 4 ounces) Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the cabbage until just tender but still firm to bite. Drain. Arrange the cabbages in a single layer on paper towels to drain. Spray a 13-by-9-by-2-inch glass baking dish with cooking spray. Pour the bechamel sauce over the bottom of the prepared dish. Lay out the cabbage leaves on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each leaf. Starting at 1 end, roll each cabbage like a jelly roll or like a package. (If it refuses to stay closed throw in a toothpick). Lay the lasagna rolls seam side down, atop the bechamel sauce in the dish. Repeat with the remaining cabbage and ricotta mixture. Spoon 1 cup of marinara sauce over the cabbage lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce and serve alongside. Enjoy... Kate Z

Kate, Sounds good. Rich and I recently made what we call "lasagna slop" We basically put all the lasagna ingredients except for the pasta. We put meat sauce (ground turkey with tomato sauce), spinach, sauteed shrooms, ricotta mixed with parm cheese and egg, and mozzarella all layered together. The first day...it slides all over the place. The day after it settles and you can cut it a bit and it holds together. We'll try this recipe! I'll let you know. Kathy

Thinly sliced Eggplant, sliced long ways (top to bottom) works good. I sautee it in butter flavored pam, pepper and season salt. Sugar free hunts spagetti sauce, fat free ricotta and wow i was happy. I didnt bread my eggplant