Autumn Lasagna

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.