Autumn Lasagna Recipe

Name: Autumn Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb cabbage leaf (green or purple); 1 ounce dried porcini mushroom; 5 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 2 garlic cloves, peeled; 1 sprig rosemary; 1/4 cup water; 1 cup red wine; 4 tablespoons all-purpose flour; 1 quart whole milk, heated; 1 pinch nutmeg; 1 ounce pecorino cheese, freshly grated; 1 ounce parmigiano-reggiano cheese, freshly grated; 10 sheets no-boil lasagna noodles (Oven-Ready); to taste salt; to taste fresh ground black pepper

Servings: persons

1/2 lb cabbage leaf (green or purple)
1 ounce dried porcini mushroom
5 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, peeled
1 sprig rosemary
1/4 cup water
1 cup red wine
4 tablespoons all-purpose flour
1 quart whole milk, heated
1 pinch nutmeg
1 ounce pecorino cheese, freshly grated
1 ounce parmigiano-reggiano cheese, freshly grated
10 sheets no-boil lasagna noodles (Oven-Ready)
to taste salt
to taste fresh ground black pepper

1
PREHEAT oven to 375 degrees.
2
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.
3
HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.
4
ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.
5
ADD cabbage and cook over low heat, covered for 5 minutes.
6
ADD wine and simmer until the wine is evaporated.
7
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.
8
MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.
9
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.
10
ADD cabbage to sauce.
11
COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.
12
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 .
13
ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.
14
BAKE in the middle of the over for 25-30 minutes or until bubbling.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lb cabbage leaf (green or purple), 1 ounce dried porcini mushroom, 5 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, and more.

Yes, Autumn Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions