Vodka Cabbage Lasagna (leftover cabbage)

Nope, it's not a new way to get your teenagers to eat their veggies. We just used a traditional (if there is such a thing) penne ala vodka sauce to punch up a veggie  lasagna. And as usual, the types of vegetables or cheeses you use can be tailored to whatever you have in your fridge.

Vodka Cabbage Lasagna

1 small head of cabbage, sliced and with the core removed
1 large sweet potato, peeled and cut into 1/2 inch chunks
4 ounces brick mozzarella cheese, grated
2 15-ounce cans tomato sauce
3 cloves garlic, chopped
1/2 cup half & half
4 tablespoons butter
1/2 cup freshly grated pecorino romano cheese
4 tablespoons vodka
1 teaspoon crushed red pepper flakes
olive oil
canola oil

1. Preheat the oven to 375 degrees. Toss the sweet potato chunks with a tablespoon or so of oil and some salt. Spread them evenly on a baking sheet and roast for 20-30 minutes, tossing every five minutes or so. Remove them from the oven when they are cooked through and starting to brown. Set the sweet potatoes aside.
2. To make the vodka sauce, heat 3 tablespoons of olive oil in a saucepan over medium heat. When it is hot, add the chopped garlic and cook until it is fragrant, about 30 seconds.
3. Add the tomato sauce, and then the vodka. Turn the heat down and simmer for about 20 minutes.
4. Turn the heat back up to medium and add the butter. When it has melted, start to add the grated romano a bit at a time. Stir well after each addition of cheese to ensure it melts.
5. When all the cheese has been incorporated, turn the heat back down to low. Add the red pepper flakes and the half and half. Simmer for about five minutes, and then simply keep the sauce warm until you are ready to use it.
6. Meanwhile, in a wide, shallow skillet, heat 3 tablespoons of canola oil over medium-high heat. Add the cabbage and a pinch of salt. Cook until the cabbage is nicely wilted, cooked through, and just beginning to brown. Set the cabbage aside.
7. Raise the oven temperature to 400 degrees.
8. Assemble the lasagna in a 9-inch square casserole pan. First, smear some sauce in the bottom of the pan. Spread one third of the cabbage mixture over the sauce. Top the cabbage with one half of the sweet potatoes, and then top the sweet potatoes with some sauce and one third of the mozzarella. Spread a second third of the cabbage over the mozzarella. Top the cabbage with the other half of the sweet potatoes, then top them with more sauce and another third of the mozzarella. Spread the final third of the cabbage over the mozzarella, and top that with more sauce and the final third of the mozzarella.
9. Bake in the oven for 20 minutes, or until the cheese on top has melted and browned, and the lasagna is bubbling. Keep an eye on it and be ready to tent it with tin foil to prevent the top from burning.
10. Let the lasagna rest for at least 5 minutes before cutting into it. Serve topped with a bit more grated romano cheese.