Serves6
- Active time:30 min
- Start to finish:2 hr
April 2008
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.This recipe is part of Ursula Ferrigno's
Taste of Umbria menu. The menu also includes
Flatbread Stuffed with Cheese and Prosciutto and
Perugian-Style Chocolate Hazelnut Cheesecake.
-
3/4
cup
minced shallots (about 6)
-
1
stick 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
lb
grated Parmigiano-Reggiano (1 cup), divided
-
12
(7- by 3-inch) no-boil egg lasagne sheets
-
Preheat oven to 350°F with rack in middle.
-
Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
-
Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.
Cooks’ note: Sauce can be made 1 day ahead and chilled, covered (once cool).