- High Protein
In need of a high protein and delicious week night dinner option? Add this Barilla Lasagne with Sausage and Leeks to your weekly rotation!
Ingredients 5 Number of Servings
1 box Barilla Lasagne Pasta
1 lb Italian Sausage
2 tbsp extra virgin olive oil
4 cups milk
4 tbsp flour
4 tbsp butter
2/3 cup Parmigiano-Reggiano cheese, grated
- Preheat oven to 350°F.
Clean and cut leeks into small squares.
Remove casing from sausage and crumble in a pan with olive oil. Brown for 5 minutes. Then add leeks and cook for an additional 5 minutes. Set aside.
- Melt butter in a medium saucepan. Add flour and cook for 3 minutes. In a separate saucepan, bring milk to a boil, and then add the boiling milk to the butter and flour mixture. Simmer for 5 minutes, stirring constantly.
- Combine the sausage and leek mixture with the bechamel sauce, and season mixture with salt and black pepper to taste.
Spoon a small amount of bechamel sauce on the bottom of a "9x13" pan.
Build a total of 4 layers using 4 sheets of Barilla Lasagne pasta and 1/4 of the sauce mixture for each layer, and end with the sauce on the top layer.
Sprinkle top layer with Parmigiano cheese, and bake for 30 minutes.
Allow Lasagne to rest 10 minutes before serving.