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Cabbage Lasagna

1 pound extra lean ground beef
1 small to medium head of cabbage
 1/2 cup ricotta cheese
1 tablespoon Parmesan cheese
1/4 cup green onions, chopped
1 tablespoon parsley flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 jar spaghetti sauce
4 ounces low-fat mozzarella cheese, shredded

Brown ground beef, draining excess fat.

Cook cabbage until tender, drain well.

Mix ricotta cheese with ground beef; add Parmesan cheese, green onions, parsley, Italian seasoning and garlic powder.

Spray casserole dish with non-stick cooking spray and line bottom of dish with cabbage. Spread beef mixture on top and cover with remaining cabbage. Pour spaghetti sauce over cabbage and top with mozzarella cheese. Bake at 350 degrees F for approximately 1 hour.

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