Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Cabbage;shredded 1/2 ts Salt
2 Zucchini;sliced;small 1/2 ts Pepper
1/3 c Olive Oil 2 Tomato;chopped;
15 oz Tomato Sauce 16 oz Ricotta Cheese
6 oz Tomato Paste 4 c Jack Cheese;grated
1/2 c Water 2 Egg;beaten;
1/2 ts Basil;dried 12 Noodles;lasagne;

Core, trim, and shred cabbage. Trim and thinly slice squash. In a
large skillet saute cabbage for 10 minutes in hot oil. Add squash and
cook an ad- ditional 10 minutes until vegetables are tender.
Heat tomato sauce and paste, water, basil, pepper, salt, and
tomatoes to boiling. Reduce heat and simmer 15 minutes. Mix together
ricotta and jack cheese with egg. Cook noodles as directed.
Into 13x9 inch pan, spoon 1 cup tomato sauce, layer 1/2 of noodles,
cheese, cabbage; repeat layers; top with sauce.
Bake at 350F degrees for 45 minutes. Let stand 10 minutes and serve.

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