Name: White Lasagne with Parmigiano Besciamella (_Lasagne in Bianco_ )
Cook time: 30 min
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 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

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White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )John Kernick

What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles (egg-enriched lasagne sheets are a must here) and cheese really comes through. "My very good friend Claudio from Perugia gave me his family recipe for this dish many years ago, and I was delighted by its lightness," says Ferrigno.

Cooks' note:

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

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