Preheat your oven to 375ºF (190ºC) and prepare your baking dish by greasing it lightly with olive oil.

In a large skillet, brown the ground beef over medium heat, seasoning with salt and pepper to taste.

While the beef is browning, boil salted water and cook the cabbage leaves for 5–10 minutes until tender, then set aside to cool.

Start layering in the baking dish: begin with cabbage leaves, followed by half of the browned beef, ricotta, and mozzarella. Repeat until you have three layers, finishing with mozzarella.

Bake the lasagna: if using boiled cabbage, bake for 20–25 minutes; if raw cabbage, bake for 35–40 minutes.

After baking, remove from the oven and let it cool for about 10 minutes before slicing.