This is one of my favorite healthy lasagna recipes made with cabbage sheets instead of pasta.
Preheat oven to 200 degrees (375 °F)
Pull the leaves off and cut off the thick stick of all the leaves (I almost cut a triangle at the bottom of each leaf) to get some fine, even and thin "lasagna sheets".
Boil them in boiling water and let them boil for a couple of minutes until they have become a bit softer in their consistency. Then pour over cold water and place them on a plate with kitchen roll so that excess water can be removed.
Put olive oil in a pan. Add the onion, celery and garlic (Hint, do not burn the garlic, it will add a very bitter taste to the dish) and sauté slowly until transparent in colour.
Add the minced beef and brown well. Add diced tomatoes, tomato concentrate and water. Add the dried spices, finely chopped chilli and let simmer for 5-10 minutes.
Layer the ingredients in this pattern. Layer the meat sauce in the bottom of an ovenproof dish. Add a layer of cabbage leaves. Add a layer of ricotta. Another layer of meat sauce, etc.. Continue the same procedure until you finish off with a layer of meat sauce.
Bake lasagna in the oven for approx. 35 minutes. After 20 minutes, remove the lasagna and sprinkle with grated mozarella cheese. Put the lasagna back in the oven and bake for approximately 15 minutes more.
Take lasagna out and let stand for approx. 10 minutes. Serve with a sprig of fresh oregano, pea sprouts and top it off with a few drops of good olive oil.