Lasagne In Bianco - White Lasagne

You will need a 23 x 15-cm/9 x 6-inch baking dish.

FOR THE PASTA DOUGH

1. Tip the flour onto a clean surface (ideally wood), then make a well in the centre of the flour. Crack the eggs into the well. Using a fork, break up the eggs so that the whites and yolks are combined. Now, using the fork, mix in the flour. At first, it might look a bit like scrambled eggs but keep whisking with the fork until the eggs and flour are well mixed.
2. Knead the dough with the heel of your hand until it is smooth and stretchy, adding semolina if necessary. The dough should be beautifully smooth and shiny. Wrap the dough in cling film/plastic wrap and leave to relax. How long this takes will depend on the temperature of your kitchen — just 5 minutes in a cold kitchen, for 10-15 minutes in the fridge in a warm kitchen.

FOR THE LASAGNE

1. Preheat the oven to 200°C/180°C fan/400°F/gas 6. Grease the baking dish with butter.
2. Melt the butter in a saucepan. Add the onion and cook over a low heat for about 5 minutes until softened but not coloured. Stir in the flour and cook over a medium heat for at least 4 minutes. Add the nutmeg, then slowly add the milk over a simmering heat until the sauce is thick enough to coat the back of a spoon. Pour in the broth and stir to mix well. Remove from the heat and leave to cool slightly.
3. Once cool, add the eggs, Marsala, half the grated Parmigiano Reggiano and season well with salt and pepper. Mix until the sauce is smooth.
4. Meanwhile, roll out the pasta dough as thinly as you can manage on a lighty floured surface (about 1 mm/1/16 inch thick) and then cut into sheets about 8–10 cm/3–4 inches wide and as long as your baking dish.
5. Working in batches, cook the lasagne sheets in a large saucepan of boiling salted water until al dente. Don’t overcrowd the pan, cook just three strips at a time. Using tongs, lift the sheets out of the pan and lay them on clean tea towels in a single layer while you continue cooking.
6. Cover the base of the baking dish with a shallow layer of the sauce and top with a layer of the cooked lasagne sheets. Spoon over another ladleful of the sauce, sprinkle with some of the remaining grated Parmigiano Reggiano and top with another layer of pasta. Repeat the first four layers again, finishing with a top layer of sauce and cheese. Bake in the preheated oven for 45 minutes until golden.
7. Slice the lasagne into portions, sprinkled with plenty of black pepper and serve on warm plates.