Lasagne with Bechamel Sauce, Marsala, Parmesan and Shallots
8 servings
120 minutes
Lasagna with béchamel sauce, marsala, parmesan, and shallots is a refined Italian dish embodying rich flavors. The delicate creamy sauce infused with the aroma of sautéed shallots and nutmeg harmonizes with the spicy notes of marsala and the tangy taste of parmesan. This dish recalls traditional recipes from the Emilia-Romagna region.
1
Chop shallots (6-7 bulbs) finely to get about 3/4 cup. Sauté in butter over medium heat in a heavy pot for about 4 minutes.
- Shallot: 6 pieces
- Butter: 125 g
2
When the onion becomes soft, add flour and continue to sauté for another 3 minutes while stirring with a spoon. Then add nutmeg, slowly pour in milk and chicken broth while whisking. Bring the mixture to a boil and cook, stirring occasionally, for 1-2 minutes.
- Wheat flour: 0.5 glass
- Ground nutmeg: 0.5 teaspoon
- Milk: 3.8 glasss
- Chicken broth: 1 glass
3
Remove the pot from the heat and let it cool slightly, stirring occasionally. When the sauce is warm, add marsala, lightly beaten eggs, sea salt, pepper, grated parmesan (1/2 cup), and mix thoroughly until smooth.
- Marsala wine: 0.5 glass
- Chicken egg: 2 pieces
- Sea salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Grated Parmesan cheese: 120 g
4
Pour part of the sauce (1.25 cups) into a baking dish (about 22x16 cm). Cover with 3 sheets of prepared dough (about 14x6 cm). The edges of the sheets should overlap. Repeat this 3 more times. Pour the remaining sauce on the last layer of dough and sprinkle with parmesan (1/2 cup).
- Lasagne sheets (dough): 12 pieces
- Grated Parmesan cheese: 120 g
5
Bake on the middle rack in an oven preheated to 190 degrees for about 45-55 minutes. Cover the lasagna with foil for the first 30 minutes.