The recipe is based on the one at this location, however, I made a few changes like I always do when making any recipe.
Ingredients
3/4 cup minced shallots (5-6, peeled, then sliced and minced)
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon paprika
3 3/4 cups 2% milk
1 cup chicken broth (replace with vegetable broth if you are a vegetarian)
2 large eggs, lightly beaten
1/2 teaspoon sea salt
1/2 teaspoon grated black pepper
1/2 cup dry Marsala
1 to 1.5 cups grated Parmigiano-Reggiano, portion out 1/2 cup separately
1/8 cup grated Asiago
12 no-boil egg lasagne sheets (usually Barilla flat egg no boil pasta is best, it comes with 16 sheets)
Directions
Preheat oven to 350°F with rack in middle of oven.
Place shallots and butter into a heavy medium saucepan and cook over medium heat, stirring periodically until the shallots are tender. This takes around 3-5 minutes.
Add the flour all at once, then reduce heat to low, stirring with a plastic or wooden spoon about 3 minutes.
Add the nutmeg and paprika. Increase the heat back to medium temperature, then slowly whisk in milk one cup at a time until blended.
Stir in the chicken or vegetable broth until blended. Bring to a boil, whisking with the spoon. Reduce heat to simmer, stirring until the sauce lightly coats the spoon. This is only about 1-2 minutes after reducing to simmer from the boil.
Remove from heat and cool until it is only warm rather than hot, re-stirring occasionally. Stir in eggs, Marsala, sea salt, pepper, and 1/2 cup Parmigiano Reggiano cheese.
Spread about 1 3/4 cups sauce over bottom of a glass baking dish about 11x8-inch in size. Cover with a layer of 3 lasagne sheets. Place a sprinkling of Parmigiano Reggiano on top of it with about 1/2 cup sauce.
Add another layer of 3 sheets and put a sprinkling of Asiago cheese on it with about 1/2 cup sauce.
Add another layer of 3 sheets and put the rest of the Asiago on it with about 1/4 cup sauce.
Add the last layer of 3 sheets, then top the remaining sauce evenly over the entire dish, then over the sauce put the remaining Parmigiano Reggiano cheese evenly.
Bake, uncovered, until browned, around 50 minutes.
Cool slightly, then slice into pieces with a knife. The bottom will stick slightly due to the sheets being egg-based, so you likely want to use a fork to get each piece out.
Enjoy! Serves around 4-6 people with around 12 slices (2-3 pieces per person).
Ingredients
3/4 cup minced shallots (5-6, peeled, then sliced and minced)
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon paprika
3 3/4 cups 2% milk
1 cup chicken broth (replace with vegetable broth if you are a vegetarian)
2 large eggs, lightly beaten
1/2 teaspoon sea salt
1/2 teaspoon grated black pepper
1/2 cup dry Marsala
1 to 1.5 cups grated Parmigiano-Reggiano, portion out 1/2 cup separately
1/8 cup grated Asiago
12 no-boil egg lasagne sheets (usually Barilla flat egg no boil pasta is best, it comes with 16 sheets)
Directions
Preheat oven to 350°F with rack in middle of oven.
Place shallots and butter into a heavy medium saucepan and cook over medium heat, stirring periodically until the shallots are tender. This takes around 3-5 minutes.
Add the flour all at once, then reduce heat to low, stirring with a plastic or wooden spoon about 3 minutes.
Add the nutmeg and paprika. Increase the heat back to medium temperature, then slowly whisk in milk one cup at a time until blended.
Stir in the chicken or vegetable broth until blended. Bring to a boil, whisking with the spoon. Reduce heat to simmer, stirring until the sauce lightly coats the spoon. This is only about 1-2 minutes after reducing to simmer from the boil.
Remove from heat and cool until it is only warm rather than hot, re-stirring occasionally. Stir in eggs, Marsala, sea salt, pepper, and 1/2 cup Parmigiano Reggiano cheese.
Spread about 1 3/4 cups sauce over bottom of a glass baking dish about 11x8-inch in size. Cover with a layer of 3 lasagne sheets. Place a sprinkling of Parmigiano Reggiano on top of it with about 1/2 cup sauce.
Add another layer of 3 sheets and put a sprinkling of Asiago cheese on it with about 1/2 cup sauce.
Add another layer of 3 sheets and put the rest of the Asiago on it with about 1/4 cup sauce.
Add the last layer of 3 sheets, then top the remaining sauce evenly over the entire dish, then over the sauce put the remaining Parmigiano Reggiano cheese evenly.
Bake, uncovered, until browned, around 50 minutes.
Cool slightly, then slice into pieces with a knife. The bottom will stick slightly due to the sheets being egg-based, so you likely want to use a fork to get each piece out.
Enjoy! Serves around 4-6 people with around 12 slices (2-3 pieces per person).
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