1998 Paolo Scavino Barbera d'Alba

[hotwine]

Well, she did indeed bring the book home, so here's the recipe:

1 medium to large head of cabbage
1 Tbsp olive oil
2 garlic cloves, minced or pressed
1 medium onion, chopped
1 green bell pepper, chopped
3/4 lb ground BEEF
1 6-oz can Hunt's tomato paste
1 8-oz can Hunt's tomato sauce
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
1 cup grated mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees. Wash the cabbage and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves, trying to keep them intact; these will serve as the lasagne noodles. Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about 3 to 5 minutes. (You can also do this in the microwave.) Set aside.
Put the olive oil in a large skillet over medium-high heat. Saute the garlic, onion, and green pepper until the onion is translucent. Add the ground beef and brown thoroughly. Drain or skim the accumulated fat and water. Add the tomato paste, tomato sauce, and seasonings to the mixture and combine well.
Coat a 9- by 13-inch by 2-inch baking pan with a little olive oil. Line the bottom with a layer of cabbage leaves. Top with half of the meat mixture. Add a third of the mozzarella and half of the ricotta cheese. Add another layer of cabbage leaves, the remaining half of the meat mixture, another third of the mozzerella, and the remaining half of the ricotta. Top with the remaining mozzarella and finish by scattering the Parmesan on top.
Bake, covered, for about 20 minutes. Uncover and bake for 5 minutes more.

Per serving: 9 grams carb, 20 grams protein

This dish freezes well. Cool, then cut into 8 servings. Wrap individually in freezer wrap. To reheat, thaw and heat in the microwave for approximately 4 minutes on high.
Serve the lasagne with a big green salad tossed with a red wine vinegar and olive oil dressing.

From "Protein Power" by Michael R. Eades, M.D., and Mary Dan Eades, M.D., Bantam Books, 1996.