White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

From Gourmet magazine, posted here for safe keeping.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 3⁄4 cup  minced shallot (about 6)
• 1⁄2 cup unsalted butter
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon  grated nutmeg
• 3 3⁄4 cups  whole milk
• 1  cup rich chicken broth or 1  cup reduced-sodium chicken broth
• 2  large eggs, lightly beaten
• 1⁄2 cup dry marsala
• 1⁄2 teaspoon fine sea salt
• 1⁄4 lb  grated parmigiano-reggiano cheese, divided (1 cup)
• 12  no-boil egg  lasagna 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.
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).