White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )

A luxurious white lasagne made with a rich béchamel sauce enhanced with Marsala wine and Parmigiano-Reggiano cheese. This elegant variation of traditional lasagne features layers of pasta sheets surrounded by a creamy, nutmeg-scented besciamella sauce.

6 servings

1 hr 10 min

Published October 4, 2025

Ingredients

•¾ cup minced shallots
•8 tablespoons unsalted butter
•½ cup all-purpose flour
•½ teaspoon grated nutmeg
•3¾ cups whole milk
•1 cup chicken stock
•2 large eggs
•½ cup dry Marsala
•½ teaspoon fine sea salt
•¼ pound grated Parmigiano-Reggiano
•12 sheets no-boil egg lasagne

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle.
5 min
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.
15 min
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.
50 min

Cooking Instructions

Preheat oven to 350°F with rack in middle.

5 min

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.

15 min

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.

50 min