White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles (egg-enriched lasagne sheets are a must here) and cheese really comes through. My very good friend Claudio from Perugia gave me his family recipe for this dish many years ago, and I was delighted by its lightness, says Ferrigno. Ingredients:
3/4 cup minced shallots (about 6) |
8 tablespoons unsalted butter |
1/2 cup all-purpose flour |
1/2 teaspoon grated nutmeg |
3 3/4 cups whole milk |
1 cup rich chicken stock or reduced-sodium chicken broth |
2 large eggs, lightly beaten |
1/2 cup dry marsala |
1/2 teaspoon fine sea salt |
1/4 pound grated parmigiano-reggiano (1 cup), divided |
12 (7- by 3-inch) no-boil egg lasagne 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. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
3. Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.
4. Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).
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