White Lasagne With Parmigiano Besciamella Lasagne In Bianco

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From gourmet magazine, posted here for safe keeping.

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Steps

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Preheat oven to 350f with rack in middle.

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Cook shallots in butter in a heavy medium saucepan over medium heat , stirring occasionally , until tender , about 4 minutes.

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Add flour and cook over low heat , stirring with a wooden spoon , 3 minutes.

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Add nutmeg , then slowly whisk in milk and stock.

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Bring to a boil , whisking , then simmer , stirring occasionally , just until sauce lightly coats back of spoon , about 1 minute.

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Remove from heat and cool to warm , stirring occasionally.

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Stir in eggs , marsala , sea salt , 1 / 2 teaspoon pepper , and 1 / 2 cup cheese.

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Spread about 1 1 / 4 cups sauce over bottom of an 11- by 8-inch baking dish.

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Cover with a layer of 3 lasagne sheets.

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Repeat layering 3 more times , then top with remaining sauce and remaining 1 / 2 cup cheese.

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Bake , uncovered , until browned , 45 to 55 minutes', cooks'"]".

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Ingredients

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shallot, unsalted butter, all-purpose flour, nutmeg, whole milk, rich chicken broth, eggs, dry marsala, fine sea salt, parmigiano-reggiano cheese, lasagna sheets