Got my new Gourmet. Needed a desperation dinner. Made the Lasagne in Bianco (White Lasagne with Parmigiano Bescialamella) It was wonderful. Very light mild sauce. Watch out,I made the whole recipe. It served only 3 1/2 hungry people instead of 6. T0ok about 30 mins to prepare.
3/4 cup minced shallots (I had 1015 onions)
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 tsp grated nutmeg
3 3/4 cups whole milk
1 cup good chicken stock
2 eggs beaten
1/2 cup dry Marsala
1/2 tsp fine sea salt
1/4 lb Parmigian-Reggiano (1 cup divided)
12 no-boil egg lasagne sheets
Preheat oven 350
Cook shallots in butter
Add flour cook 3 mins over low
Add nutmeg boil and simmer about 1 min.
Remove and cool to warm, stirring occasionally.
Stir in eggs and Marsala, sea salt, 1/4 tsp. pepper and 1/2 cup cheese.
Spread 1 1/4 sauce in 11x8 pan
cover with layer of 3 noodles and sprinkle with cheese. Repeat layering ending with sauce and cheese. Bake, uncovered until browned 45-55 mins. Can be made 1 day in advance and chilled.
3/4 cup minced shallots (I had 1015 onions)
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 tsp grated nutmeg
3 3/4 cups whole milk
1 cup good chicken stock
2 eggs beaten
1/2 cup dry Marsala
1/2 tsp fine sea salt
1/4 lb Parmigian-Reggiano (1 cup divided)
12 no-boil egg lasagne sheets
Preheat oven 350
Cook shallots in butter
Add flour cook 3 mins over low
Add nutmeg boil and simmer about 1 min.
Remove and cool to warm, stirring occasionally.
Stir in eggs and Marsala, sea salt, 1/4 tsp. pepper and 1/2 cup cheese.
Spread 1 1/4 sauce in 11x8 pan
cover with layer of 3 noodles and sprinkle with cheese. Repeat layering ending with sauce and cheese. Bake, uncovered until browned 45-55 mins. Can be made 1 day in advance and chilled.