Preheat the oven to 400F; lightly spray the inside of an 8 by 8-inch casserole dish with olive oil.
For the meat sauce, preheat a large skillet over medium to medium-high heat. Once hot, add the beef and onion, and cook until the meat is browned and the onion is softened, about 6 to 8 minutes. Stir in the garlic and cook 1 minute more.
Stir in the bone broth and use a wooden spoon to scrape up any brown bits that have formed on the bottom.
Add the tomato paste, herb mix, salt, black pepper, and red pepper flakes, and bring up to a boil.
Turn the heat down slightly and let it simmer until the liquid is evaporated, about 10 minutes, and then stir in the vinegar. Set aside.
Mix together all ingredients for the cheese mixture and set aside, reserving 1/4 cup shredded mozzarella and 2 tablespoons freshly-grated Parmesan for topping.
Meanwhile, bring a large pot of water to a rolling boil. Once boiling, add the cabbage leaves and boil until tender, about 5 to 10 minutes. Remove the cabbage leaves, let them cool, and then pat dry. Cut each leaf in half and remove the tough inner stem.
To assemble the lasagna, spread out 1/4 of the meat sauce in the prepared casserole dish.
Arrange 2 cabbage leaves (4 halves) in a single layer on top of the meat sauce. Top with 1/4 of the meat sauce and 1/3 of the cheese mixture. Repeat this layering process 2 times.
Sprinkle the remaining 1/4 cup shredded mozzarella and 2 tablespoons freshly-grated Parmesan on top, and bake (uncovered) until the casserole is bubbling, about 25 minutes.
To brown the top more, broil for a couple minutes.