Barilla® Collezione Egg Lasagna

with Sausage & Leeks

Made with

Barilla Collezione Egg Lasagne
Add to favorites Remove from favorites
Share
Print
  • Home
  • Recipes
  • Barilla® Collezione Egg Lasagna with Sausage & Leeks
Prep
Cook
Skill
Intermediate


820
Calories
63.0g
Carbohydrate
28.0g
Protein
51.0g
Fat

Ingredients

Ingredients for 5 people      

  • 1 BOX Barilla® Collezione Egg Lasagne
  • 1 POUND (454 g) Italian Sausage
  • 4 Leeks
  • 2 TABLESPOONS (30 mL) Extra Virgin Olive Oil
  • 4 CUPS (1 L) Milk
  • 4 TABLESPOONS (60 mL) Flour
  • 4 TABLESPOONS Butter (60 mL)
  • 2/3 CUP (227 g) Parmigiano-Reggiano Cheese Grated
Share ingredients

You copied text to clipboard:

Instructions

  • CLEAN and cut the leeks into small squares
  • REMOVE casing from sausage
  • Crumble in a pan with the olive oil and brown for 5 minutes
  • ADD leeks and cook 5 additional minutes
  • Set aside
  • MELT butter in a medium saucepan
  • Add the flour and cook for 3 minutes
  • BRING the milk to boil in a separate saucepan
  • Add milk to the butter and flour mixture
  • SIMMER for 5 minutes stirring constantly
  • Combine the sausage and leek mixture with the béchamel sauce
  • Season mixture with salt and black pepper to taste
  • Spoon a small amount of béchamel sauce on the bottom of a 9x13-inch pan
  • Build a total of 4 layers using 4 sheets of Lasagne and 1/4 of the sauce mixture for each layer
  • End with the sauce on the top layer
  • Sprinkle top layer with Parmigiano cheese
  • Bake for 30 minutes at 350°F
  • Allow Lasagne to rest 10 minutes before serving
Show more

Related recipes

Lasagne Intermediate Lasagne Sheets Collezione Collezione Egg Lasagne