White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )

White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )
Photo by John Kernick


  • ¾ cup shallots
  • ½ cup dry Marsala
  • ½ cup all-purpose flour
  • 1 cup rich chicken stock or reduced-sodium chicken broth
  • 3 ¾ cups whole milk
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • + 4 more ingredients
    • ½ teaspoon grated nutmeg
    • 8 tablespoons unsalted butter
    • 12 7- by 3-inch no-boil egg lasagne sheets
    • ¼ pound grated Parmigiano-Reggiano

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 t...

View full recipe at Epicurious


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