1 head cabbage, steamed to el dante
16 oz. Cottage cheese (i like lowfat)
1 egg
2 1/2c low-fat Mozzarella cheese
1/2 c low-fat Parmesan cheese
1 tbsp. dried parsley
Directions:
1. Mix 1 1/4 c. Mozzarella cheese, 1/4 c. Parmesan cheese, cottage cheese, egg and parsley and set aside.
2. In a 13x9 cake pan, start with 1 c. Spaghetti Sauce. Then layer with cabbage in a single layer covering large holes. (I always have small holes) Spread about 1/3 of cheese mix on top of cabbage. (it will not be possible to spread like butter so just do the best you can to make it even) Add another cup of Spaghetti sauce and repeat process of layers, ending with last cup of spaghetti sauce. Top with remaining Mozz and Parm cheeses.
3. Spray a piece of foil with Pam spray and cover lasagna. Bake in preheated oven at 350° for 45 min. Uncover and bake for 15 more minutes. (Should have an internal temp of 160°.) Let rest for 15 min before cutting and serving.
This was a big hit at a dinner we had at my aunts house and the recipe has been slow in coming. I am going to have to make this again to get the ingredients for the Spaghetti Sauce right, so i will have the sauce on here as soon as possible...hopefully by tomorrow!
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