Slice the bottom off of a head of cabbage and place it into the boiling water. Boil 6-8 minutes and remove leaves as they soften. Place cabbage in a strainer and drain well.
Meanwhile, cook ground beef and drain excess fat.
Add Italian seasoning and pasta sauce. Simmer for 5 minutes.
Mix cheese mixture ingredients together. Set aside.
Place ½ cup of pasta sauce in a 2½ quart baking dish. Dab the cabbage dry and cover bottom of baking dish with 2 or 3 layers of cabbage leaves.
Top with ½ cup pasta sauce and the cheese mixture.
Add two more layers of cabbage. Top with remaining pasta sauce.
Cover with foil and bake 30 minutes. Remove foil and bake an additional 15-20 minutes.
Add 1 cup mozzarella cheese and cook 10 minutes longer. Remove from oven and rest 15 minutes before cutting.
Notes
Soft cabbage tastes best, so don't skip the boiling step.This dish can be prepared ahead of time and frozen. Defrost in the refrigerator and bake in the oven. Or freeze the lasagna in individual portions for batch cooking or make ahead microwave meals.