White Lasagne With Parmigiano Besciamella (Lasagne In Bianco ) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F 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).