Barilla® Collezione Egg Lasagna

with Sausage & Leeks

Made with

Barilla Collezione Egg Lasagne
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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

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
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