Autumn Lasagna

"I found this recipe out on the web and am posting it to try later. It sounds really interesting!"
 
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photo by Dr. Jenny photo by Dr. Jenny
photo by Dr. Jenny
Ready In:
1hr
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. This was a really different way to do lasagna, but was really tasty. It also is thinner (not as many layers) as the typical lasagna that I am used to, so we used this as an excuse to eat the whole pan (I guess you could say we liked it). I thought it was very easy to make. I used purple cabbage that was already shredded. We'd have this again! Thanks for posting! Made for Photo Tag Spring 2013
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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