White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

From Gourmet magazine, posted here for safe keeping.

Ingredients Nutrition


  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).


Most Helpful

I just made this. I used barilla no- boil lasagne noodles and I skipped the wine, substituted onions for shallots and added chopped spinach and 4 cloves chopped garlic to the sauce as well as a bag on coarsly chopped califonia blend veggies. I also added more cheese. It is very good. Mushrooms would have been good too!

Elaine H May 15, 2012

Really wonderful. Like Parsley, I added some chopped sauteed shiitake mushrooms, and a bit of leftover seafood (shrimp and scallops) which didn't hurt a bit! The sauce is the secret, though. And instead of the boxed lasagne, I got out my trusty Marcato and rolled out my own paper-thin pasta sheets! Thanks, Ms, Kitty, for tonight's delicious dinner idea...

La Dilettante February 25, 2010

A nice, elegant lasagna. I added sauteed mushrooms and garlic to the sauce. I'm glad I did, because the garlic gave this great flavor. I felt 1 cup of cheese was not enough for a big lasagna, so I doubled that amount. Thanx for sharing this great recipe. I'll make this again with my mentioned adjustments.

*Parsley* December 24, 2008

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