Autumn Lasagna

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I found this recipe out on the web and am posting it to try later. it sounds really interesting!!

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Steps

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Preheat oven to 375 degrees.

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Cut cabbage into thin strips.

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Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened.

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Drain and chop porcini mushrooms.

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Heat 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.

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Add garlic , mushrooms and rosemary and cook until garlic is golden , about 3 minutes.

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Add cabbage and cook over low heat , covered for 5 minutes.

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Add wine and simmer until the wine is evaporated.

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Add 1 / 4 cup of water and cook over low heat until cabbage is tender , about 6 minutes.

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Discard garlic and rosemary and season cabbage with salt and pepper to taste.

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Melt remaining 4 tablespoons butter over moderately low heat.

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Add flour and cook , stirring for 3 minutes.

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Add milk in a stream , whisking and bring mixture to a boil.

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Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.

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Add cabbage to sauce.

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Combine the 2 cheese.

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Spread one-third of the cabbage mixture in the bot.

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Ingredients

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cabbage leaf, porcini mushroom, unsalted butter, extra virgin olive oil, garlic cloves, rosemary, water, red wine, all-purpose flour, whole milk, nutmeg, pecorino cheese, parmigiano-reggiano cheese, no-boil lasagna noodles, salt, fresh ground black pepper