Cabbage Lasagna

Cut the cabbage into 4 pieces.

Add the cabbage pieces to a large pot of boiling salted water and cook for 20 minutes until tender.

While the cabbage is boiling, cook the ground beef in a large skillet over medium-high heat until browned. Drain the excess fat.

Add the minced garlic to the cooked beef and stir for about 30 seconds until fragrant.

Pour in the marinara sauce, stir to combine, and let the meat sauce simmer.

Once the cabbage is cooked, drain it and lay the leaves on a towel to dry and cool slightly.

In a medium bowl, mix the ricotta cheese and the egg until well combined.

Preheat your oven to 350°F (175°C).

In a 9x13 inch baking dish, assemble the first layer: start with cabbage leaves, then top with meat sauce, dollops of the ricotta mixture, mozzarella pearls, and a sprinkle of shredded mozzarella.

Create a second layer in the same order: cabbage, meat sauce, ricotta mixture, mozzarella pearls, and shredded mozzarella.

Top the entire lasagna with the grated Parmesan cheese.

Bake for 30 minutes, or until the cheese is melted, bubbly, and starting to brown on top.

Let the lasagna rest for a few minutes before slicing and serving.