Vegetable Lasagna with Napa Cabbage

Ingredients

1 medium -sized head of Napa cabbage or green cabbage (about 2 ½ lbs.)
2 small yellow straight neck squash (about 6 oz each) sub a vegetable that’s in season like sliced Brussels sprouts or broccoli florets
1/3 cup olive oil
1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 cup water
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh basil (or more!) or 1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium-size tomatoes, chopped
1 15-ounce container ricotta cheese
1 lb. Monterey Jack cheese, shredded
2 eggs
2/3 16 oz package lasagna noodles (about 12 noodles) or sub gluten free noodles!

Cut butt end of cabbage off, separate leaves and cut out tough ribs from leaves. Thinly slice cabbage leaves. Cut yellow squash into 3-inch-long matchstick-thin sticks.
In 12-inch skillet over medium heat, in hot olive oil, cook cabbage 10 minutes or until tender-crisp. Add squash and cook 10 minutes longer or until cabbage and squash are tender. Remove skillet from heat.
Prepare sauce: In 2-quart saucepan over high heat, heat tomato sauce and next 7 ingredients to boiling. Reduce heat to medium; cook sauce 15 minutes, stirring occasionally.
Meanwhile, in medium-sized bowl, mix ricotta cheese, Monterey Jack cheese, and eggs; set aside.
In sauce pot, prepare lasagna noodles as label directs, drain.
Preheat oven to 375 degrees F. Into 13” by 9” baking dish, evenly spoon 1 1/3 cups sauce. Arrange half of lasagna noodles over sauce, overlapping to fit. Spoon half of ricotta-cheese mixture over noodles in baking dish; top with cabbage mixture. Spoon half of remaining sauce over cabbage mixture; top with remaining noodles and remaining ricotta cheese mixture, then remaining sauce.
Bake lasagna 45 minutes or until heated through. Remove lasagna from oven and let stand 10 minutes for easier serving.

Source: Good Housekeeping Cookbook – revised and tested by Andrea Chavez