Pasta Lasagna


  • 1 pound Spicy Chicken Sausage
  • 1 pound Ground Turkey
  • ½ Cup Minced Onion
  • 5 Cloves Garlic, Crushed
  • 1 (32 oz.) Can Tomato Sauce
  • 1/2 (6 oz.) Can Tomato Paste
  • 3 Cups Chicken Broth
  • 1/2 Onion
  • 1 Red Bell Pepper
  • 1 ½ tsp. dried basil leaves
  • 1 tsp. Italian Seasoning
  • 1 TBS Celtic Sea Salt
  • ¼ tsp. Ground Black Pepper
  • 4 TBS Chopped Fresh Parsley
  • 1/2 Head of Cabbage
  • 16 oz. Ricotta Cheese
  • 1 Egg
  • ½ tsp. Salt
  • ¾ lb. Mozzarella Cheese Grated
  • ¾ Cup Parmesan Cheese


  1. Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender…they won’t soften when you cook the lasagna. Remove from water and drain.
  2. Preheat oven to 425 degrees. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp. salt. Preheat oven to 375 degrees.
  3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices.
  4. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Calories: 275 per serving (12servings)