No Meat White Lasagna

Ingredients

• 3/4 c. minced shallots, about 6 total
• 3 garlic cloves, minced
• 4 T. unsalted butter
• 5 T. olive oil
• 1/2 c. all-purpose flour
• 1/2 t. grated nutmeg
• 3 3/4 c. whole milk
• 1 c. chicken stock
• 2 large eggs, lightly beaten
• 1/2 c. dry Marsala or white wine
• 1/2 t. Italian seasoning
• 1/2 -3/4 t. fine sea salt
• 1/2 t. pepper
• 1 cup grated Pecorino Romano or Parmigiano-Reggiano, divided
• 12 (7x 3 inch) no-boil egg lasagne sheet
• fresh chopped Italian parsley, for garnish

Steps

1. Preheat oven to 350 degrees.
2. Cook shallots in butter and oil in a heavy saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Saute garlic for 1 minutes. Add flour, 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 till it is warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, 1/2 teaspon Italian seasoning and 1/2 cup cheese.
3. Spread about 1 1/4 cups sauce over bottom of an 11x 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 on middle rack, until browned, 45 to 55 minutes. Garnish with parsley.
4. Sauce can be made 1 day in advance and chilled, covered (once cool).