| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta | 10 | servings | |
INGREDIENTS
| 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 |
| Egg; beaten | ||
| Noodles; lasagne |
INSTRUCTIONS
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. Converted by MM_Buster v2.0l.
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