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Zucchini/Cabbage Lasagna Recipe

   
 

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     Zucchini/Cabbage Lasagna

Category   Entrees - Maindishes
Sub Category   Low-carb
Ingredients
1 LB SWEET ITALIAN SAUSAGE
1 LB LEAN GROUND BEEF
1 C MINCED ONION
4 CLOVES GARLIC
2 CANS CRUSHED TOMATOS
2 SMALL CANS TOMATO PASTE
2 CANS TOMATO SAUCE
3 TSP DRIED BASIL LEAVES
2 TBSP FENNEL SEEDS
 
2 TBSP ITALIAN SEASONING
1 TBSP SALT - ONLY ON ZUCCHINI WHILE PRE-COOKING
2 TSP GROUND BLACK PEPPER
2 TBSP DRIED PARSLEY-3 TBSP OREGANO
1 LB MUSHROOMS-GREEN ONION
4 LARGE ZUCCHINI-1 HEAD CABBAGE
16 OZ RICOTTA CHEESE-1 CUP COLBY CHEESE
1 LB MOZZARELLA CHEESE-1 CUP PATTYS PROVELLE CHEESE
1 CUP GRATED PARMESAN CHEESE
Instructions
BROWN GROUND BEEF AND ITALIAN SAUSAGE IN PAN WHEN HALF WAY DONE ADD ONION AND CRUSHED GARLIC WHEN CLOSER TO DONE ADD CRUSHED TOMATOS, TOMATO PASTE, AND TOMATO SAUCE, THEN ADD ALL SEASONING (EXCEPT SALT) UNTIL HOT, REDUCE TO KEEP WARM UNTIL OTHER ITEMS ARE DONE
STEAM CABBAGE UNTIL SOFT FRY ZUCCHINI (ADD SALT).. THIS IS SO THE WATER COMES OUT AND DOESN'T MAKE THE LASAGNA RUNNY MIX ALL CHEESES INTO A MEDIUM SIZE BOWL SLICE MUSHROOMS THINLY
YOU WILL NEED TWO LARGE GLASS LASAGNA DISHES LAYER LIKE THIS ---- MEAT/SAUCE MIXTURE CABBAGE ZUCCHINI MUSHROOM CHEESE SAUCE REPEAT UNTIL YOU FILL THE DISH (NORMALLY TWICE) ONCE YOU REACH THE TOP SPRINKLE THE CHOPPED GREEN ONION ON TOP
BAKE AT 375 DEGREES FOR ABOUT 45 MINUTES OR UNTIL HEATED THROUGH - I BAKE AT 425 FOR THE LAST 10 MINUTES


Originally Submitted 6/15/2013





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