Cabbage Lasagna

Cut the cabbage into large pieces.

Bring a large pot of water to a boil and add the cabbage pieces. Boil for 3 minutes.

Remove the cabbage from the boiling water and set aside.

In a separate pot, cook the ground beef over medium-high heat until browned, breaking it up with a spoon.

Add the chopped onion and minced garlic to the pot with the beef. Cook until the vegetables are softened.

Season the meat mixture with your favorite seasonings, such as salt and pepper.

Pour the pasta sauce into the pot, stir to combine, and bring to a simmer.

Let the sauce simmer for 10 minutes.

In a large bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella cheese, and the Parmesan cheese. Mix until well combined.

Preheat your oven to 400°F (200°C).

To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a casserole dish.

Arrange a layer of the boiled cabbage leaves over the sauce.

Spread a layer of the cheese mixture over the cabbage.

Repeat the layers of meat sauce, cabbage, and cheese mixture until you've used all the ingredients, finishing with a layer of meat sauce.

Top the lasagna with the remaining 1 cup of shredded mozzarella cheese.

Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

Let the lasagna rest for a few minutes before garnishing with fresh parsley and serving.