Jeff's Low-Carb Lasagna

I imagine any real Italian would cringe at this recipe, but it works. In general, I'm not a fan of cabbage. However, this recipe is delicious. I got the basic recipe from my mom who got it from some magazine. I've recently made more adjustments to make it even lower in carbs. It is still too high in carbs (about 14g per serving) for those who are in the first couple of months of Atkins, but it is fine for those on maintenance or "phase 2" of Protein Power.

1 1/2 lb     Italian Sausage
  3/4 cup    Whole milk ricotta cheese (I use Sorrento brand)
1/2   lb     Shredded mozzerella cheese (I use Sorrento brand)
1/2   cup    Freshly grated parmesan cheese
1     lb     Sliced raw cabbage
1     cup    Jeff's Fresh Low-Carb Tomato Sauce

Preheat oven to 375F

Steam the sliced cabbage in a small amount of water until tender.
Drain and set aside.  Crumble the italian sausage and cook until 
almost done.  Add the tomato sauce and simmer for a few minutes.

Spray a 2 or 3 quart shallow baking dish with non-stick spray.
Place 1/2 of the cabbage on the bottom of the dish, then 1/2 of
the meat & tomato sauce, all of the ricotta and 1/2 of the
mozerrella.  Cover with the remaining cabbage, then the
parmesan and the remaining mozzerella.  Bake at 375F for
35 minutes.  Let set for 5-10 minutes before serving.

Makes 4 meal-size servings.

Carb Count: Entire recipe - approximately 57 grams. 14 grams per serving.