2 oz V8 juice
2 cans of tomato sauce
1/2 onion chopped
15 oz ricotta
1/4 C parmesan
2 C shredded mozzarella
Preheat oven to 375°.
Boil cabbage leaves. Saute onion and garlic. Add sauce and V8 to onion garlic mixture.
In a bowl mix egg, ricotta and parmesan.
Assemble lasagna, sauce-cabbage-ricotta-mozzarella. Repeat until all ingredients gone. Top with mozzarella.
Cook for 60 mins.
This recipe is a labor of love...its messy to make...but good in the end.
I think I'll try a veggie lasagna recipe but use cabbage leaves instead of noodles.