White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

Ingredients

• 3/4 cup minced shallot (about 6)
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon grated nutmeg
• 3 3/4 cups whole milk
• 1 cup rich chicken broth or reduced-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/2 cup dry marsala
• 1/2 teaspoon fine sea salt
• 1/4 lb grated parmigiano-reggiano cheese, divided (1 cup)
• 12 no-boil egg lasagna sheets

Directions

1. 1

   Preheat oven to 350°F with rack in middle.

2. 2

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

3. 3

   Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock.

4. 4

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

5. 5

   Remove from heat and cool to warm, stirring occasionally.

6. 6

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

7. 7

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

8. 8

   Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese.

9. 9

   Bake, uncovered, until browned, 45 to 55 minutes.

10. 10

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