Cabbage Lasagna

Ingredients:

1 medium cabbage (you can use green cabbage or napa cabbage)
1 tbs olive oil
4 garlic gloves, crushed
6-8 oz of portobello mushroom OR 1 red bell pepper
1 medium sweet onion (maui or yellow)
3/4 - 1 lb of ground turkey, buffalo, or beef
1 6oz can of tomato paste
1 8oz can of tomato sauce
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 cup grated mozzarella
1/2 cup ricotta
1/2 cup parmesan or asiago

Directions:

Preheat oven to 350. Cut the head of cabbage in half. Peel back theleaves, trying to keep them intact. Micowave cabbage leaves in largebowl for 5-10 minutes or until soft. Set aside.Put the olive oil in a large skillet over medium-high heat. Saute thegarlic, onion, and portobello mushroom until the onion is translucent.Add the ground meat and brown thoroughly. If water or fataccumulates, drain. Add the tomato paste, tomato sauce, andseasonings to the pan. Mix well.Coat a 9 x 13 x 2 inch baking pan with a little olive oil. Line thebottom with a layer of cabbage leaves. Divide the meat mixture in1/2. Spread 1/2 of the meat mixutre on the cabbage. Top with 1/2cup mozzarella and 1/4 cup ricotta. Spread evenly. Add another layerof cabbage leaves, meat, mozzarella, ricotta. Add a 3rd layer ofcabbage leaves. Top with the parmesan or asiago.Bake, covered with tin foil, for 25 mintues. Uncover and broil foranother 5 minutes to brown the cheese on top if you want.