Bring a large pot of salted water to a boil. Carefully add the cabbage leaves and blanch them for about 2-3 minutes until pliable. Drain and dry with a kitchen towel.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 5 minutes until soft. Stir in minced garlic and cook for another minute before adding ground beef or turkey.

Cook the meat mixture until browned (6-8 minutes). Season with salt, pepper, and Italian seasoning. Mix in marinara sauce and let simmer.

In a bowl, combine ricotta cheese, beaten egg, and half cup grated parmesan. Mix until smooth, adding salt and pepper for flavor.

Preheat oven to 375°F. In a baking dish, layer marinara sauce at the bottom, then overlapping cabbage leaves, half of meat sauce, mozzarella cheese, and half of the ricotta mixture. Repeat layers.

Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly.

Let lasagna rest for 10 minutes before slicing. Garnish with parsley or basil.