White Lasagne With Parmigiano Besciamella Lasagne In Bianco Recipes

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WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )



White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) image

Make and share this White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) recipe from Food.com.

Provided by MsKittyKat

Categories     Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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).

Nutrition Facts : Calories 416.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 131.5, Sodium 912, Carbohydrate 20.4, Fiber 0.3, Sugar 8.5, Protein 17.8

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