White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )

Photo by John Kernick
Ingredients
- 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...
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