Lasagna with Béchamel Sauce, Marsala, Parmesan, and Shallots

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

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 - 4.4 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 - 4.2 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).