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.
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