Prepare. Preheat oven to 350 F and prepare a 9x13” casserole dish with cooking spray.
Cabbage. Quarter the head of a cabbage (1), then cut each quarter into ½” strips. Place strips of cabbage into a large pot with a little water, and boil the cabbage until tender (about 10 minutes). Place cabbage in a colander and allow it to drain. Place paper towels on top to absorb as much liquid as possible from the cabbage.
Red sauce. Meanwhile, cook Sweet Italian Sausage (1 Lb) in a large skillet, over medium heat. Break sausage into small pieces with the back of your spoon as it cooks. Once cooked, remove to a paper towel-lined plate. Remove most of the fat from the pan, leaving only 2 tablespoons (if there aren’t 2 tablespoons of fat, add olive oil). Add the onion (1 chopped finely) and cook until softened, about 10 minutes. Add minced garlic (4-6 cloves) and continue to cook until it’s fragrant about 1 minute. Remove veggies from heat and stir in your cooked sausage and spaghetti sauce (2-24 Ounce Jars). Set aside.
Ricotta. In a medium bowl, combine ricotta cheese (32 Ounces), parmesan (1 cup), mozzarella (2 cups), fresh basil (1 cup), oregano (2 teaspoons), salt (1 teaspoon), pepper (1/2 teaspoon), and large egg (1).
Layer the ingredients. Start with 1/2 of the red meat sauce, then a layer of cabbage, then 1/2 of the ricotta mixture. Repeat 1 more time, or until you’ve used all the ingredients. Top the lasagna with the remaining parmesan (1 cup) and mozzarella (2 cups).
Cook in preheated oven for about 45 minutes, or until the lasagna is heated through and the cheese on top browns in the corners. Allow lasagna to cool slightly before slicing, and enjoy!