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the low carb way

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Four Cheese Lasagna

Posted by Solitary Dancer on March 14, 2006


Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cabbage — lightly cooked
3 tbsp olive oil
1 cup green onions
trimmed and sliced all parts
5 cloves fresh garlic — minced
1 lb Italian sausage meat
Cooking spray
1 1/2 cups heavy cream
1/2 cup grated fresh Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
3 eggs — well beaten
2 cups ricotta cheese
1/2 tsp salt
1 cup Mozzarella cheese — shredded
1 cup Swiss cheese — shredded
Freshly ground cayenne pepper

Add a tablespoon of cream and cook cabbage leaves until wilted, drain; set aside.

Preheat oil in a sauté pan or heavy wok coated with cooking spray over medium heat until hot. Add green onion and garlic, sauté 3 minutes.
Remove from pan, set aside.

Add Italian sausage and cook until well done and browned, drain excess grease if any, (if possible, preserve juices if any remain) and set aside.

Add cream and Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly.
Remove from heat; return onion and garlic, add cooked sausage, mix together, and set aside.

Combine mozzarella and Swiss cheese, set aside.
Combine well beaten eggs and salted ricotta cheese, stir well. Set aside.

Spread about 1/2 of the sauce mixture in bottom of a 9×13-inch – 230x330mm pan coated with cooking spray.
Arrange 4-6 cabbage leaf ‘noodles’ in dish; top with half of cottage cheese mixture.
Top with 1/2 of the Mozzarella and Swiss cheeses.
Repeat layers, ending with Cheeses.
If desired sprinkle with an additional 1/4 cup Parmesan cheese.
Cover and bake at 375°F-190°C for 35 minutes.
Let stand 10 minutes before serving.
Sprinkle with red pepper, if desired.


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