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    You are in: Home / Italian / White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) Recipe
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    White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

    White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ). Photo by *Parsley*

    1/1 Photo of White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    MsKittyKat's Note:

    From Gourmet magazine, posted here for safe keeping.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F with rack in middle.
    2. 2
      Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes.
    3. 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. 4
      Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute.
    5. 5
      Remove from heat and cool to warm, stirring occasionally.
    6. 6
      Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
    7. 7
      Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish.
    8. 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. 9
      Bake, uncovered, until browned, 45 to 55 minutes.
    10. 10
      Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).

    Ratings & Reviews:

    • on May 15, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2010


      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...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 416.4
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 16.6 g
    Cholesterol 131.5 mg
    Sodium 911.9 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 0.3 g
    Sugars 8.4 g
    Protein 17.8 g

    The following items or measurements are not included:

    lasagna sheets

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