White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )

Health score
4%
White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )
120 min.
6
541kcal

Suggestions


Indulge in the creamy, luxurious flavors of our White Lasagne with Parmigiano Besciamella, an exquisite dish that brings a touch of Italian culinary artistry to your table. Perfect for lunch, dinner, or any special occasion, this lasagna is sure to impress your family and friends with its delicate balance of textures and rich taste.

What sets this recipe apart is the exquisite béchamel sauce, infused with nutmeg and enhanced by the savory depth of Marsala wine. The combination of creamy, cheesy layers and the tender no-boil lasagna sheets creates a symphony of flavors that make each bite an unforgettable experience. The nuttiness of Parmigiano-Reggiano gives the dish a sumptuous finish, captivating the palate without being overly heavy.

This dish isn't just a feast for the taste buds; it's also visually stunning, with golden-brown layers peeking through a luscious white sauce that will undoubtedly steal the spotlight at any gathering. Whether you're seeking a comforting meal on a chilly evening or aiming to impress at your next dinner party, our White Lasagne is versatile enough to fit the occasion perfectly. Take the time to create this culinary masterpiece and savor the fragrant aroma that fills your kitchen as it bakes. Your taste buds will thank you!

Ingredients

  • large eggs lightly beaten
  • 0.5 cup flour all-purpose
  • 12 sheets no boil lasagna noodles (7- by 3-inch)
  • cup chicken broth reduced-sodium
  • 0.5 cup plum brandy dry
  • 0.5 teaspoon nutmeg grated
  • cup parmesan divided grated
  • 0.5 teaspoon sea salt fine
  • 0.8 cup shallots minced ( 6)
  • tablespoons butter unsalted
  • 3.8 cups milk whole

Equipment

  • sauce pan
  • oven
  • whisk
  • baking pan
  • wooden spoon

Directions

  1. Preheat oven to 350°F with rack in middle.
  2. Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes.
  3. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes.
  4. 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.
  5. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
  6. 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.
  7. Bake, uncovered, until browned, 45 to 55 minutes.
  8. Sauce can be made 1 day ahead and chilled, covered (once cool).

Nutrition Facts

Calories541kcal
Protein15.42%
Fat45.96%
Carbs38.62%

Properties

Glycemic Index
40
Glycemic Load
9.84
Inflammation Score
-7
Nutrition Score
13.513478216918%

Flavonoids

Petunidin
1.33mg
Delphinidin
0.78mg
Malvidin
18.97mg
Peonidin
0.79mg
Catechin
1.97mg
Epicatechin
1.51mg
Quercetin
0.39mg

Nutrients percent of daily need

Calories:541.46kcal
27.07%
Fat:26.98g
41.51%
Saturated Fat:15.82g
98.85%
Carbohydrates:51g
17%
Net Carbohydrates:48.45g
17.62%
Sugar:12.2g
13.55%
Cholesterol:147.84mg
49.28%
Sodium:561.84mg
24.43%
Alcohol:3.06g
100%
Alcohol %:1.14%
100%
Protein:20.37g
40.74%
Calcium:414.83mg
41.48%
Phosphorus:350.12mg
35.01%
Vitamin B2:0.42mg
24.77%
Selenium:15.94µg
22.77%
Vitamin B12:1.24µg
20.72%
Vitamin A:935.05IU
18.7%
Vitamin D:2.37µg
15.83%
Potassium:521.12mg
14.89%
Vitamin B1:0.2mg
13.55%
Vitamin B6:0.25mg
12.39%
Vitamin B5:1.06mg
10.58%
Zinc:1.56mg
10.43%
Fiber:2.55g
10.19%
Manganese:0.2mg
10.07%
Magnesium:39.01mg
9.75%
Folate:38.8µg
9.7%
Iron:1.41mg
7.82%
Vitamin B3:1.48mg
7.42%
Vitamin E:0.74mg
4.93%
Copper:0.09mg
4.69%
Vitamin C:2.37mg
2.87%
Vitamin K:2.37µg
2.25%
Source:Epicurious