White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

Recipe by MsKittyKat
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F with rack in middle.
  • 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.
  • 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.
  • Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).
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