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Barilla® Collezione Egg Lasagna
with Sausage & Leeks
- Prep
- Cook
- Skill
- Casual
- 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
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Instructions
- CLEAN and cut the leeks into small squares
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REMOVE casing from sausage
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Crumble in a pan with the olive oil and brown for 5 minutes
- ADD leeks and cook 5 additional minutes
- Set aside
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MELT butter in a medium saucepan
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Add the flour and cook for 3 minutes
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BRING the milk to boil in a separate saucepan
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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
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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
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End with the sauce on the top layer
- Sprinkle top layer with Parmigiano cheese
- Bake for 30 minutes at 350°F
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Allow Lasagne to rest 10 minutes before serving
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