White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )

Ingredients

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

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