Sometimes I am in the mood for a twist on a standard dish. In this case, it is a white bechamel sauce vs. the typical tomato version. With some shallots, flour, and butter, it starts with a nice roux. Then, I add some homemade chicken stock, whole milk and grated nutmeg. After reaching a boil, I removed it from the heat and cool until warm. Next, I added 2 eggs and 1/2 cup of Marsala wine with salt, pepper and 1/2 cup of grated Parmigiano-Reggiano (remember - the real thing - stamped).
To prepare, I put sauce first, lasagna noodles next (either no bake or previously cooked), repeating until the last layer which is noodles, sauce and 1/2 cup Parmigiano-Reggiano at the top. It takes approximately 50 minutes, uncovered at 350 degree to cook. Enjoy!