A nameless low carb dish that resembles lasagne

I just cannot call this lasagne! Lasagne has pasta. Period. I can, however, call this good. I found it a delightful change from my usual. And before you tell me it has the same base ingredients that my cabbage rolls have, I will insist that this flavor doesn’t resemble cabbage rolls at all. I promise.

There is a piece for you. I’m sorry I put yoghurt on it, because it didn’t need it, but at the moment… Help me name this thing. I’d love to give it a title, so what should it be?

First, blanch 6 to 8 cabbage leaves in salted water for 3 minutes. Drain them. Oil a shallow baking dish and lay one-third of the leaves in it. I cut them to lie flat. I used an oval 8″ by 10″ dish and although I was afraid it would boil over, it didn’t. I might want to add more cabbage next time, however, so I’ll use my next bigger baking dish the next time.

Tomato sauce:

1/2 medium onion, minced
1 tablespoon olive oil
1 can tomatoes 14 ounces, chopped roughly
1 teaspoon seasoned salt or whatever herb you like and salt to taste.

Sautè the onion in the oil, add the tomatoes and the seasonings, cook 10 minutes.

Cheese layer:

250 g/.5 pound ricotta. I used sheep’s because it is tastier, but if you use cow’s you may want to add an ounce of grated Parmigiano or Pecorino for flavor.
1 teaspoon minced parsley
1 egg
1 teaspoon salt– seasoned salt might be nice. or use the Summer in a Jar again.

Mix this up, spoon over the cabbage leaves smoothing nicely. Add a second third of cabbage leaves and one half the tomato sauce.

Meat layer:
250 g/.5 lb lean minced pork
250 g/.5 lb lean minced beef
1 egg
1 minced clove of garlic
1 ounce grated Parmigiano or other hard cheese
EITHER 1 teaspoon dried oregano and 1 teaspoon salt
OR 1 teaspoon Summer in a Jar

Mix this all together. Spoon it over the tomato sauce layer, then smooth again.

Add the third layer of cabbage leaves, then the second half of the tomato sauce. Grate good hard cheese over it all– as you can see it disappears as it gets wet.

Put it into the 175°C/350°F oven for 50 to 60 minutes. Eat it hot or warm. It is good reheated, but not as good if it is frozen. Freezing firms up the ricotta too much for me, and that magical creaminess of the cheese layer became less of each. I ate some frozen leftovers last night, however, and it was still nicer than yet another hamburger patty. Mangiate!

Since Ruth has reminded us of Passover and the need for flourless foods, I will send this off to Presto Pasta Nights. Remember, it goes up on Friday the 26th and this week it will be at Our Taste of Life, hosted by Sherra. Don’t forget to go over there and see what folks around the world are doing with real pastas. That would be those who are not on a diet or celebrating Passover, of course.