Login
Create Account
White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ) R
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles (egg-enriched lasagne sheets are a must here) and cheese really comes through. "My very good friend Claudio from Perugia gave me his family recipe for this dish many years ago, and I was delighted by its lightness," says Ferrigno.
-
Main Ingredient
Pasta
-
Category: Vegetarian
-
Cuisine: Italian
-
Prep Time: 2 min(s)
-
Cook Time: 30 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: chriswinters
-
Posted On: Dec 18, 2013
Number of Servings:
Ingredients:
- 3/4 - cup minced shallots (about 6)
- 8 tablespoons - unsalted butter
- 1/2 - cup all-purpose flour
- 1/2 - teaspoon grated nutmeg
- 3 3/4 - cups whole milk
- 1 - cup rich chicken stock or reduced-sodium chicken broth
- 2 - large eggs, lightly beaten
- 1/2 - cup dry Marsala
- 1/2 - teaspoon fine sea salt
- 1/4 - pound grated Parmigiano-Reggiano (1 cup), divided
- 12 - (7- by 3-inch) no-boil egg lasagne sheets
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.
Comments