White Lasagne

Think of this as a grown-up mac ‘n cheese. It’s elegant, gorgeous, just what you want for a special evening – all while being utterly comforting and downright delicious. If you’ve never made a béchamel sauce before, the thing to know is that you’ve just got to keep stirring. The bottom will scald, and you’ll get unappetizing lumps if you walk away, so plan to commit a good couple of minutes getting the sauce right. After that, it’s easy. The dish can be completely assembled ahead and baked off to serve, making for a perfect winter’s evening dinner party main.

White Lasagne

Prep Time 30 minutes
Cook Time 30 minutes
Adapted from Epicurious
Think of this as a grown-up mac 'n cheese. It's elegant, gorgeous, just what you want for a special evening – all while being utterly comforting and downright delicious. If you've never made a béchamel sauce before, the thing to know is that you've just got to keep stirring. The bottom will scald, and you'll get unappetizing lumps if you walk away, so plan to commit a good couple of minutes getting the sauce right. After that, it's easy. The dish can be completely assembled ahead and baked off to serve, making for a perfect winter's evening dinner party main.
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Servings 8

Ingredients
 

  • ½ cup chopped shallots
  • 1 stick (8 tablespoons) unsalted butter
  • ½ cup flour
  • 3 cups whole milk
  • 1 ¼ cups low-sodium chicken broth
  • ½ teaspoon freshly grated nutmeg
  • 2 eggs
  • ¼ cup dry marsala, dry white wine, or more broth
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon white pepper
  • 1 cup freshly grated parmigiano reggiano, divided use
  • 1 pound flat lasagne noodles

Instructions
 

  • Combine the milk and stock in a microwavable container, such as a 4 cup pyrex measuring cup. Microwave for 2 minutes, until warm. Set aside.
  • Melt the butter in a large saucepan and add the shallots. Cook for 2-3 minutes, until softened. Add the flour and cook over the lowest heat for another 2-3 minutes, stirring frequently. Slowly pour in the milk/stock mixture while whisking. Raise the heat to medium and bring to a simmer, whisking constantly. Be careful, as if the heat is too high it could scorch on the bottom, and if you stop stirring for too long, it could get lumpy. As soon as it simmers, reduce the heat and let it cook, without stirring, for 1 minute. Remove from the heat and stir in the masala, nutmeg, white pepper and salt.
  • Let the bechamel sauce cool to barely warm, it can help to transfer it to another bowl, and then whisk in the eggs and ¾ cup parmigiano. Taste for seasoning, adding more salt if needed.
  • Preheat your oven to 350 F.
  • Bring a large pot of salted water to a boil. Pour a little olive oil in the water, and add the lasagne noodles, stirring to make sure they don’t stick together. (Note, this is the only time I ever add oil to pasta cooking water – it helps prevent sticking). Cook until al dente, drain and rinse. Lay the noodles out onto paper towels.
  • Ladle enough sauce to cover the bottom of a 9 x 12-inch baking dish. Place a single layer of noodles on top of the sauce, then ladle more sauce to cover the noodles. Continue layering until all of the sauce and noodles are used, ending with a generous amount of sauce. Sprinkle the remaining cheese on top and place in your preheated oven.
  • Bake for 30 minutes, until bubbly around the edges, remove and serve warm.
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