Active Time

　　30 min

　　Total Time

　　2 hr

　　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.

　　

Ingredients

Makes 6 servings

　　3/4 cup minced shallots (about 6)

　　8 tablespoons 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 pound grated Parmigiano-Reggiano (1 cup), divided

　　12 (7- by 3-inch) no-boil egg lasagne sheets

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

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.

　　

Step 3

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).