AUTUMN LASAGNA

Steps:

• PREHEAT oven to 375 degrees.
• CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.
• HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.
• ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.
• ADD cabbage and cook over low heat, covered for 5 minutes.
• ADD wine and simmer until the wine is evaporated.
• ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.
• MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.
• ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.
• ADD cabbage to sauce.
• COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.
• ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .
• ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.
• BAKE in the middle of the over for 25-30 minutes or until bubbling.