Pasta-less lasagne

This came out rather well, though initially a bit undersalted when I first made it. I've adjusted the recipe to give it a bit more of a kick.

Mats
12 Cabbage leaves (Napa or Savoy)
1 1/2 tsp oil
3 leeks
1/2 c veg. broth
3 slices lemon
1 1/2 tsp oil
3 cloves garlic
15 oz can diced tomatoes
1 tsp basil
1 tsp oregano
3 Tb parsley (fresh)
8 oz ricotta cheese
3 Tb pine nuts

Heat oven to 350. Coat the bottom of an 8-in baking dish (Pyrex) in cooking spray.
Bring a medium pot of water and 2 tsp salt to a full boil. Add cabbage leaves and boil for 5 minutes.
Remove the cabbage from the water and rinse under very cold water. Set aside on paper towels and pat dry
Slice the tough upper green parts off the leek, and the little root part at the bottom. Cut in half lengthwise. Rinse the leeks under cold water - they often have grit and sand between the layers of leaves, so fan them out to get all the dirt off.
Place the flat side down and slice into 1/2 inch chunks
Heat 1 1/2 tsp oil in a small saucepan
Add the chopped leeks, vegetable broth and lemon slices.
Cover and simmer for 20 minutes. When done, the liquid should all be absorbed. Discard the lemon slices.
In a small pan, heat the other 1 1/2 tsp oil. Crush/finely mince the garlic and add to the oil
Saute for 3 minutes, then add the canned tomatoes, basil and oregano.
Cook on medium-low for 10 minutes or until most of the liquid is gone.
Take 3 of the cabbage leaves and lay them flat in the bottom of the Pyrex. Top with 1/3 the leek mixture, 1/3 the tomato mixture and 1/3 of the ricotta cheese. Sprinkle with 1/2 tsp salt and 1/2 tsp ground black pepper. Snip 1 Tb fresh parsley over the cheese. Sprinkle 1 Tb pine nuts over top.
Layer another 3 cabbage leaves over the mixture, making sure the stems are at the opposite end as the first layer.
Gently press down to squish the filling.
Repeat the filling process, then the layering.
Overall, you should have four layers of leaves and 3 layers of filling.
Bake at 350 for 30 minutes or until top begins to brown.