Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb CABBAGE, SHREDDED
2 sm YELLOW SQUASH, SLICED, small
1/3 c OIL
15 oz TOMATO SAUCE
6 oz TOMATO PASTE
1/2 c WATER
1 ts SUGAR
1/2 ts BASIL, DRIED
1/2 ts SALT
1/2 ts PEPPER
2 md TOMATO, CHOPPED, medium
16 oz RICOTTA
4 c JACK, SHREDDED
2 x EGG, BEATEN
12 x 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 additional 10-15 minutes until vegetables are tender. Heat
tomato sauce and paste, water, sugar, basil, salt, pepper and
tomatoes to boiling. Reduce heat and simmer 15 minutes. Mix together
ricotta and jack cheese with egg. Cook noodles as directed. Into a
13x9 cheese, cabbage; repeat layers; top with sauce. Bake at 350F
for 45 minutes. Let stand 10 minutes and serve with a Cabernet
Sauvignon.

Browse by categories