Lasagna with Béchamel Sauce, Marsala, Parmesan, and Shallots
Pasta and Pizza • Italian
Description
The sauce for the lasagna can be made the day before. Store it in the refrigerator and slightly warm it up before assembling the lasagna. If the sauce is too thick, add a little milk.
Ingredients
- Shallot 6 pieces
- Butter 5 oz
- Wheat Flour ½ cup
- Ground Nutmeg ½ teaspoon
- Milk 3¾ cups
- Chicken Broth 1 cup
- Muscat Wine ½ cup
- Ocean salt ½ teaspoon
- Farm fresh eggs 2 pieces
- Lasagna dough 12 pieces
- Ground Black Pepper ½ teaspoon
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Finely chop the shallots (6-7 bulbs) to yield about ¾ cup. Sauté in butter over medium heat in a heavy pot for about 4 minutes.
Step 2
When the shallots become soft, add the flour and continue to sauté for another 3 minutes, stirring with a spoon. Then add the nutmeg, slowly pour in the milk and chicken broth while whisking. Bring the mixture to a boil and cook, stirring occasionally, for 1-2 minutes.
Step 3
Remove the pot from the heat and let it cool slightly, stirring occasionally. When the sauce is warm, add the Marsala, lightly beaten eggs, sea salt, pepper, grated Parmesan (½ cup), and mix thoroughly until smooth.
Step 4
Pour part of the sauce (1.25 cups) into a baking dish (approximately 22x16 cm). Cover with 3 sheets of lasagna (approximately 14x6 cm). The edges of the sheets should overlap. Repeat this process 3 more times. On the final layer of pasta, pour the remaining sauce and sprinkle with Parmesan (½ cup).
Step 5
Bake on the middle rack in an oven preheated to 375°F for about 45-55 minutes. Cover the lasagna with foil for the first half hour.
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