Cabbage Lasagne

Today I had to clean the garden produce out of the fridge to make room for more. Not really complaining, just always amazed how quick it comes ready. So tonight, I made two dinners to use this week. The first is Cabbage Lasagne. Basically, I took a recipe for stuffed cabbage and made lasagne instead.

Doesn't it look pretty.

Here is the Recipe:

Cabbage Lasagne
4-6 Cups cooked Cabbage, cut into bite size pieces*
3/4 lb ground beef (or 1/3 lb ground beef & 1/2 can 14-oz black or kidney beans or just 1 can beans)
1/3 C chopped onion
1 7-1/2 oz can tomatoes, cut up (I use the petite diced tomatoes)
1/2 C water
1/3 C long grain rice
1/2 tsp dried dillweed or thyme, crushed (or 1/2 Tbsp fresh)
1/4 tsp pepper
1 15-oz can tomato sauce (this is the LARGE can= to 2 small cans)
1 tsp sugar
1/2 tsp dried dillweed or thyme, crushed (or 1/2 Tbsp fresh)
3/4 C shredded swiss cheese or mozzarella, divided

1. In a large skillet cook meat and onion til meat is brown and onion is tender. Stir in Beans (if using), undrained tomatoes, water, uncooked rice, 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer covered, for 15-18 minutes or till the rice is tender.
2. While the rice & meat mixture is cooking, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme.
3. Once the meat mixture is cooked. Pour 1/3 of sauce into a 2-qt baking dish. Layer 1/2 the meat mixture and 1/4 C cheese on top followed by 1/2 the cooked cabbage. Repeat with 1/3 of the sauce, remaining meat mixture, and 1/4 C cheese, then remaining cabbage. Top with remaining sauce & cheese.
4. Bake in a 350-degree oven for 30 mintues. Enjoy!

*Remove vein in the center if you want.

This is what the inside looks like