Cabbage Lasagna

Prepare the Meat Sauce: In a large skillet over medium-high heat, brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink and the vegetables are softened (5-7 minutes). Drain off any excess grease. Add the grated carrots and sliced mushrooms, cooking for another 3-5 minutes until slightly softened. Stir in the crushed tomatoes, dried basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Bring to a simmer, then reduce the heat to low and let it cook for 30 minutes, stirring occasionally to allow the flavors to meld.

Prepare the Cabbage: While the sauce simmers, bring a large pot of salted water to a boil. Carefully immerse the whole head of cabbage into the boiling water. As the outer leaves soften (about 3 minutes), gently peel them away from the head using tongs. Continue until you have enough leaves to layer in your lasagna. Drain the cabbage leaves well and set aside.

Make the Cheese Mixture: In a mixing bowl, combine the cottage cheese, 1/2 cup of the grated Parmesan cheese, chopped parsley, 1 1/2 teaspoons salt, and oregano. Mix until well combined.

Assemble the Lasagna: Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray. Arrange a layer of cooked cabbage leaves to cover the bottom of the pan. Spread half of the meat sauce evenly over the cabbage. Next, layer half of the cottage cheese mixture, followed by half of the mozzarella cheese. Repeat these layers: cabbage leaves, remaining meat sauce, remaining cottage cheese mixture, and remaining mozzarella cheese.

Bake: Drizzle the reserved 1/4 cup of meat sauce evenly over the top layer of mozzarella. Sprinkle with the remaining 1/2 cup of Parmesan cheese. Bake in the preheated oven for 45 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Remove from the oven and let it rest for 15 minutes before slicing and serving.