Weekend Recipe: White Lasagne with Parmigiano Besciamella

Like most people, when the weather turns cold and dreary I head straight for comfort foods like pastas, hearty soups and stews, roasts, and potato dishes. Few pastas set the cold-weather tone as well as a good lasagne. This one from the April 2008 issue of Gourmet features a white sauce instead of the usual tomato sauce, and uses no-boil noodles to cut down on the prep time. Dig in!

White Lasagne with Parmigiano Besciamella

Ingredients:
3/4 cup minced shallots (about 6)
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3-3/4 cups whole milk
1 cup rich chicken stock or reduced-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup dry Marsala
1/2 teaspoon fine sea salt
1/4 pound grated Parmigiano-Reggiano (1 cup), divided
12 (7-by-3-inch) no-boil egg lasagne sheets

Directions:
1. Preheat oven to 350 degrees F with rack in the middle.
2. 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 back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
3. Spread about 1-1/4 cups sauce over bottom of an 11-by-8-inch baking dish. Cover with a layer of three lasagne sheets. Repeat layering three more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

Note: Sauce can be made 1 day ahead and chilled, covered (once cool).

Serves 6.

--KitchenMaus