| 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.
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