Pasta Free Lasagna

Ingredients.
1 large head of cabbage

2 pounds ground beef

1/2 a small white onion

1/2 a small bell pepper

1/2 a jalapeno (optional)

2 tablespoons of minced garlic

1/2 cup of fresh cilantro

tablespoon of salt

tablespoon of pepper

tablespoon of cumin

29 oz can of hunt's tomato sauce

6 oz can of hunt's tomato paste

14..5 oz can of hunt's diced tomatoes

3 cups Fat Free Shredded Mozzarella Cheese

3 cups 2% Milk Shredded Cheddar/Monterey Jack Cheese

Bring a large pot of water to a boil. Cut the core out of the cabbage and peel off the individual leaves. If they do not come loose readily, put the cabbage head in the heating water for a minute or so, then remove to a bowl where it can drain; pull off the leaves. Salt the water and blanch about 6 or 8 cabbage leaves at a time for about 1 minute. Remove with tongs or a strainer and drain. Set aside

If you have a food processor or chopper, combine onion, bell pepper, jalapeno, garlic, and cilantro together, turn on low for a about a minute to finely chop the ingredients. If not, just dice all of the items real small and mix together

In a frying pan, scramble and cook the hamburger meat, after it is about half cooked, add the mixture and salt, pepper,and cumin. Coo****il meat is fully cooked. Pour in tomato sauce, tomato past, and diced tomatoes. Add about 10 oz of water. Mix together and let simmer for about 10 minutes

To assemble the lasagna: Use a 9-by-13-inch glass baking dish or cake pan. Put a thin layer of sauce on the bottom of the pan to keep it from sticking. Then line bottom of the dish with a layer of cabbage Ladle the sauce over the cabbage, then sprinkle 1 cup of mozzarella cheese and 1 cup of cheddar/Monterey jack cheese. Repeat the layering with the remaining cabbage, sauce and shredded cheese. Top last layer should be the sauce with cheese sprinkled on it. Bake, uncovered, for about 30 minutes or until bubbling hot