• Preheat the oven to 350F. Spray a glass 8x8 or 2 quart casserole dish lightly with non-stick cooking spray. Set aside.

Cabbage Layer ("Noodles")

• Start boiling a large pot of water. While your water heats, roughly chop the cabbage into 2 inch x 2 inch pieces. Blanch it in boiling water for 4 minutes. Then drain and rinse cabbage in cold water to stop the cooking process. Place the blanched and cooled cabbage on a kitchen towel to dry further while you prepare the meat filling.
  2 pounds cabbage (1 head of cabbage or 1/2 of a large one)

Meat & Rice Filling

• Heat a pan on medium-high heat and add the oil, ground meat, onion, and garlic. Cook until the meat is browned.
  1 Tablespoon light olive oil, 1 pound ground turkey or any ground meat will work, 1 onion, diced, 1/2 teaspoon garlic powder or 2 garlic cloves, minced
• Next, stir in the remaining ingredients: tomato sauce, drained diced tomatoes, cooked rice, Italian seasoning, and salt and pepper. Cook over low heat for 5 minutes or until the mixture starts to simmer. Remove from heat.
  1 (15oz) can petite diced tomatoes, drained, 1 (15 oz) can tomato sauce, 2 Tablespoons Italian seasoning, 1 1/2 cups cooked white rice, 1 1/2 teaspoons salt, 1/2 teaspoons ground black pepper

Layering the Lasagna

• Place half the cabbage mixture in the bottom of the pan. Next add ½ the meat mixture, the other half of cabbage, then the final layer being the remainder of the meat mixture.
• Bake in the oven for 30 minutes then top the casserole with ½ cup cheese and bake an additional 15 minutes or until cheese is melted and the sides of the casserole are bubbling.
  1/2 cup freshly grated Parmesan cheese or cheese of choice
• Store leftovers in the fridge in an airtight container for up to 3 days.