Rustic Cabbage and Mushroom Lasagna

Ingredients

• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Parmesan cheese (1 cup, grated)
• Mozzarella cheese (2 cups, shredded)
• Ricotta cheese (2 cups)
• Lasagna noodles (12 noodles, cooked)
• Tomato sauce (2 cups)
• Cabbage (2 cups, chopped)
• Mushrooms (2 cups, sliced)
• Garlic (4 cloves, minced)
• Onion (1 large, finely chopped)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until they soften and release their aroma.
3. Stir in the sliced mushrooms and chopped cabbage, cooking until tender.
4. Pour in the tomato sauce, seasoning with salt and pepper. Stir well, ensuring the vegetables are coated with the sauce.
5. In a baking dish, spread a thin layer of the cabbage and mushroom mixture.
6. Follow with a layer of cooked lasagna noodles, a layer of ricotta cheese, and a layer of shredded mozzarella cheese. Repeat these layers until all ingredients are used, ending with a layer of mozzarella cheese.
7. Sprinkle the top with the grated Parmesan cheese.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Allow the lasagna to rest for 10 minutes before serving to firm up. Enjoy warm.