Supreme Vegetable Lasagna
Source: Jo Merrill
Servings: 12

2 pounds cabbage -- shredded
2 small zucchini -- sliced
1/4 cup olive oil
15 ounces tomato sauce
6 ounces tomato paste
1/2 cup water
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes -- chopped
16 ounces ricotta cheese, part skim milk
4 cups Monterey jack cheese -- grated
2 egg -- beaten
12 wide lasagna noodles -- cooked according to package directions

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 minutes until vegetables are tender.

Heat tomato sauce and paste, water, basil, pepper, salt, and tomatoes to boiling. Reduce heat and simmer 15 minutes.

Mix together ricotta and jack cheese with egg. Into 9x13-inch pan, spoon 1 cup tomato sauce, layer 1/2 of noodles, cheese, cabbage; repeat layers; top with sauce.

Bake at 350 F degrees for 45 minutes. Let stand 10 minutes and serve.