Note: The recipe is based on the one at this location, however, I made a few changes like I always do when making any recipe.
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)
Step 1 – Preheat oven to 350°F with rack in middle of oven.
Step 1 – 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.
Step 2 – Add the flour all at once, then reduce heat to low, stirring with a plastic or wooden spoon about 3 minutes.
Step 3 – Add the nutmeg and paprika. Increase the heat back to medium temperature, then slowly whisk in milk one cup at a time until blended.
Step 4 – 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.
Step 5 – 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.
Step 1 – Spread about 1 3/4 cups sauce over bottom of a glass baking dish about 11×8-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.
Step 2 – Add another layer of 3 sheets and put a sprinkling of Asiago cheese on it with about 1/2 cup sauce.
Step 3 – Add another layer of 3 sheets and put the rest of the Asiago on it with about 1/4 cup sauce.
Step 4 – 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.
Step 5 – 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.
Serves around 4-6 people with around 12 slices (2-3 pieces per person).