White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

MsKittyKat's Note:

From Gourmet magazine, posted here for safe keeping.

• Total Time: 1 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ¾ cup minced shallot (about 6)
• ½ cup unsalted butter
• ½ cup all-purpose flour
• ½ teaspoon grated nutmeg
• 3 ¾ cups whole milk
• 1 cup rich chicken broth or 1 cup reduced-sodium chicken broth
• 2 large eggs , lightly beaten
• ½ cup dry marsala
• ½ teaspoon fine sea salt
• ¼ 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).

Reviews

[La Dilettante]

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...

[*Parsley*]

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.