White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Ingredients:
3/4 cup minced shallot (about 6) |
1/2 cup unsalted butter |
1/2 cup all-purpose flour |
1/2 teaspoon grated nutmeg |
3 3/4 cups whole milk |
1 cup rich chicken broth or 1 cup reduced-sodium chicken broth |
2 large eggs, lightly beaten |
1/2 cup dry marsala |
1/2 teaspoon fine sea salt |
1/4 lb grated parmigiano-reggiano cheese, divided (1 cup) |
12 no-boil egg lasagna sheets |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes.
3. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock.
4. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute.
5. Remove from heat and cool to warm, stirring occasionally.
6. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
7. Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish.
8. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese.
9. Bake, uncovered, until browned, 45 to 55 minutes.
10. Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).
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