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Hi from Honduras! This is my very own creation...the only one I have ever made. A low carb, low fat lasagna. My family has not realized yet that the pasta is missing---that's how good it is!

Serves 8 (Can also be a meat lasagna)

You can use whatever cheeses you prefer...Monterey jack is good too, I am just used to mozzarella in my lasagna.

1 cup chopped onion
2 T olive oil
2 cups cooked cabbage (after cooking it is one cup)
6 oz. can sliced mushrooms
8 oz tomato sauce
1 large egg
1/2 cup cottage cheese
1/2 cup mozzarella cheese
1/2 cup ricotta cheese
1-16 oz. can spinach, well drained
3 garlic cloves, chopped
1 bay leaf or equivalent in powder
1 tsp basil and/or 1 tsp Italian Seasoning

In a skillet heat the oil, add onions and saute till softened, add mushrooms, garlic and heat about a minute or so. Add tomato sauce, (some people also like canned tomatoes, but it raises the carb count so I left them out), 1 tsp salt, oregano, basil, bay leaf (or you can use the Italian Seasoning in the place of these) and 1/4 tsp pepper. Reduce heat to low, cover and simmer about 25 minutes...you might need to add a little water if it consumes too much. 

In medium bowl, mix the spinach, ricotta cheese, egg, 1/2 tsp salt and
dash pepper.

Preheat oven to 350. In bottom of a medium sized lasagna dish, spread 1/2 the tomato mixture; arrange half of the cabbage leaves overlapping them slightly (just as you would lasagna noodles). Spread half the spinach mixture evenly over lasagna and top with half the sauce. Put the layer of cottage cheese. Then repeat the cabbage layer, the rest of the spinach mixture, top with remaining sauce mixture and sprinkle the shredded mozzarella of Monterey Jack cheese over all this. Bake through and until cheese is slightly browned about 40-50 minutes. Remove from oven and let stand 15 minutes before serving. 

Calories 141/ Protein 8.4/ Carbs 10.2/ Fat 8.5 With meat instead of spinach: Calories 236/Protein 14.2/ Carbs 8.9/ Fat 16.4

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

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