LASAGNE IN BIANCO (with Parmigiano besciamella, for six)


¾ cup minced shallots

1 stick unsalted butter

½ cup all-purpose flour

½ teaspoon nutmeg

3-3/4 cups whole milk

1 cup rich chicken stock or reduced-sodium chicken broth

2 large eggs, lightly beaten

½ cup dry Marsala

½ teaspoon sea salt

¼ pound grated Parmigiano-Reggiano (1 cup), divided

twelve 7 x 3 inch lasagne noodles, either oven-ready (no boil, soaked in a bowl of very warm water for 3 to 5 minutes so that they will be pliable enough to trim to fit your baking dish, if necessary) or dried (cooked according to package instructions and separated)

  1. Preheat oven to 375* with rack in middle.
  1. 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 the back of a spoon, about 1 minute.  Remove from heat and cool to warm, stirring occasionally.  Stir in eggs, Marsala, sea salt, ½ teaspoon pepper and ½ cup cheese.
  1. Spread about 1-1/4 cups sauce over the bottom of an 11 x 8 inch baking dish.  Cover with a layer of 3 lasagne sheets.  (if you are using no-boil lasagne noodles, leave space between them and do not allow them to touch the edges of the pan.  They will expand as they bake.  If you have boiled lasagne noodles, overlap them slightly).   Repeat layering 3 more times, then top with remaining sauce and remaining ½ cup cheese.  Bake, uncovered, until browned, about 50 minutes (If the top of the lasagne is not sufficiently browned, run it under a broiler for no more than 2 minutes).  Let stand 15 minutes before serving.


NOTE:  To turn this from a side dish into a main course, add cooked chicken or turkey and minced parsley with every layer.


adapted from Gourmet Magazine, April, 2008

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