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