Best White Lasagne With Parmigiano Besciamella Lasagne In Bianco Recipes

White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) image

Provided by MsKittyKat

Categories Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

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 1 cup 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

Steps:

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 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.
Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish.
Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese.
Bake, uncovered, until browned, 45 to 55 minutes.
Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).

Nutrition Facts : Calories 416.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 131.5, Sodium 912, Carbohydrate 20.4, Fiber 0.3, Sugar 8.5, Protein 17.8

White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ) image

Provided by Ursula Ferrigno

Yield Makes 6 servings

Number Of Ingredients 11

3/4 cup minced shallots (about 6)
8 tablespoons 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

Steps:

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 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.
Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.