4-Cheese Lasagna
1 head cabbage -- lightly cooked
3 tbsp olive oil
1 cup green onions, trimmed and sliced all parts
5 cloves fresh garlic -- minced
1 lb Italian sausage meat
Cooking spray
1 1/2 cups heavy cream (half and half for me)
1/2 cup grated fresh Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
3 eggs, well beaten
2 cups ricotta cheese
1/2 tsp salt
1 cup lowfat Mozzarella cheese, shredded
1 cup Swiss cheese, shredded
Cayenne pepper
Add a tablespoon of cream and cook cabbage leaves until wilted, drain; set aside.
Preheat oil in a pan coated with cooking spray
over medium heat until hot. Add green onion and garlic, and cook for 3 minutes.
Add Italian sausage and cook until well done and browned, drain excess grease if any. Add cream and Parmesan cheese, salt and pepper. Cook 1 minute, stirring constantly. Remove from heat and mix together with sausage, onion, and cheese mixture; set aside.
Combine with mozzarella and Swiss cheese, eggs, and ricotta cheese; stir well.
Spread about 1/2 of the sauce mixture in bottom of a 9 x 13-inch pan coated with cooking spray.
Arrange 4 - 6 cabbage leaf 'noodles' in dish; top with half of cottage cheese mixture.
Top with 1/2 of the Mozzarella and Swiss cheeses.
Repeat layers, ending with cheeses. If desired, sprinkle with an additional 1/4 cup Parmesan cheese.
Cover and bake at 375°F for 35 minutes. Let stand 10 minutes before serving. Sprinkle with red pepper, if desired.
Adapted from The Aussie Low-Carb Gourmet, Tony Blakemore
1 head cabbage -- lightly cooked
3 tbsp olive oil
1 cup green onions, trimmed and sliced all parts
5 cloves fresh garlic -- minced
1 lb Italian sausage meat
Cooking spray
1 1/2 cups heavy cream (half and half for me)
1/2 cup grated fresh Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
3 eggs, well beaten
2 cups ricotta cheese
1/2 tsp salt
1 cup lowfat Mozzarella cheese, shredded
1 cup Swiss cheese, shredded
Cayenne pepper
Add a tablespoon of cream and cook cabbage leaves until wilted, drain; set aside.
Preheat oil in a pan coated with cooking spray
over medium heat until hot. Add green onion and garlic, and cook for 3 minutes.
Add Italian sausage and cook until well done and browned, drain excess grease if any. Add cream and Parmesan cheese, salt and pepper. Cook 1 minute, stirring constantly. Remove from heat and mix together with sausage, onion, and cheese mixture; set aside.
Combine with mozzarella and Swiss cheese, eggs, and ricotta cheese; stir well.
Spread about 1/2 of the sauce mixture in bottom of a 9 x 13-inch pan coated with cooking spray.
Arrange 4 - 6 cabbage leaf 'noodles' in dish; top with half of cottage cheese mixture.
Top with 1/2 of the Mozzarella and Swiss cheeses.
Repeat layers, ending with cheeses. If desired, sprinkle with an additional 1/4 cup Parmesan cheese.
Cover and bake at 375°F for 35 minutes. Let stand 10 minutes before serving. Sprinkle with red pepper, if desired.
Adapted from The Aussie Low-Carb Gourmet, Tony Blakemore