Shelly's Recipe

White Lasagne with Parmigiano and Besciamella

Category: Pasta

Ingredients:

3/4 cup minced shallots (about 6)
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3 and 3/4 cups whole milk
1 cup rich chicken stock or chicken broth
2 large eggs, lightly beaten
1/2 cup dry Marsala wine
1/2 teaspoon fine sea salt
1/4 pound grated Parmigiano-Reggiano cheese (1 cup), divided
Twelve (7 by 3-inch) no-boil egg lasagne sheets

Preheat oven to 350 with rack in middle.

Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4-5 minutes.

Add flour and cook over low heat, stirring with a wooden spoon, about 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 wine, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.

Spread about 1 and 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. Makes 6 servings.