I came across this recipe in my pile of clippings and thought I would finally give it a try. For some reason, the no-boil egg lasagne sheets, gave this recipe an overwhelming eggy flavor. This would be worth trying again with regular lasagne noodles.
Lasagne In Bianco
1 large shallot, minced,
3 cloves garlic, minced
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 tsp. grated nutmeg
3 3/4 cups whole milk
1 cup chicken stock
2 large eggs, lightly beaten
1/2 cup dry Marsala
1/2 tsp. fine sea salt
1/4 lb. grated Parmigiano-Reggiano (1 cup) divided
12 (7 by 13) no-boil egg lasagne noodles
Preheat oven to 350 degrees. with rack in center.
Cook shallot and garlic in butter in 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 the back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 tsp. black pepper and 1/2 cup cheese.
Spread about 1 1/4 cups sauce over bottom of 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 cheese. Bake uncovered, until browned, 45 to 55 minutes.