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.
See whole pasta range
