Autumn Lasagna
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
Instructions
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