Cabbage Roll Lasagne

Hey everyone! St. Patty's Day is next Wednesday......and have you seen the price of Corned Beef lately??? It's outrageous! Sooo....here's an interesting recipe I found. I haven't tried it yet......have almost all the ingredients.....but since it makes 12 servings I think I'll cut it in half. The recipe, as it is, comes to 4 PointsPlus™ per serving.

CABBAGE ROLL LASAGNE

Makes 12 servings

Prep time: 20 minutes

Bake time: 55 minutes

2 lbs ground beef

1 large onion, chopped

3 cloves garlic, minced

2 cans (15 oz. each) tomato sauce, divided

1 tsp thyme

1/2 tsp dill weed

1/2 tsp rubbed sage

1/4 tsp salt

1/4 tsp pepper

2 cups cooked rice

1 medium head (@2 lbs) cabbage, shredded

1 cup shredded fat free mozzarella cheese

1. In a large skillet cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in 1 can of tomato sauce and the seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice; heat through. Remove from heat.

2. Layer 1/3 of the cabbage in a 13x9 inch baking dish, sprayed with non-stick cooking spray. Top that with 1/2 of the meat mixture, another 1/3 of the cabbage, the remaining 1/2 of the meat mixture and then the remaining 1/3 of the cabbage. Pour remaining tomato sauce over all.

3. Cover and bake at 375 for 45 minutes. Uncover and sprinkle with the FF mozzarella cheese. Bake 10 minutes longer or until the cheese is melted. Let stand 5 minutes before serving.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!

Jan