All thrifty people have over the centuries learned to make something new out of something leftover. Here is an easy recipe if you have these leftovers. This is good to eat, and you know, the 2009 Sangiovese is quite wonderful, with or without this entree.

3 cups spaghetti sauce
6 slices hearty white bread, or baguette slices
1/2 head cabbage
1 -15 ounce can chicken broth
15 ounces robiola or tellegio cheese, something creamy and strong, sliced in strips
1/2 cup parmesan to grate over the top of a baking dish

Clean the cabbage, slice thinly, put in a saucepan with the chicken broth. Simmer until very soft.
Build your lasagna: ladle about 1 cup spaghetti sauce in bottom of baking dish, add  1/2 of the bread to cover, use 1/2 of cabbage to cover bread (will be thin), then use 1/2 of cheese to cover cabbage. Repeat, and then cover all with remaining spaghetti sauce, then grated parmesan. Add 1/2 of chicken/cabbage broth to dish. Bake at 350 degree oven for at least 20 minutes, long enough to make a crusty top.

The cabbage flavor isn’t pronounced so don’t worry. You are eating a vegetable, at least. The cheese is the splurge part of this recipe, but if it’s in your refrigerator and ready to eat, here’s how. Enjoy the Sangiovese, particularly.