Ingredients
Ingredients
1 tbsp. extra virgin olive oil
1 lb. pork sausage
5 medium leeks, thinly sliced (about 3 cups)
1 cup dry white wine
1 cup whipping cream or half & half
1 cup chicken broth
2 cups BARILLA Italian Baking Sauce
1 box BARILLA Oven Ready Lasagne
1-1/2 cups shredded Swiss cheese
Preparation
HEAT oil in large skillet over medium heat. Add sausage; cook 10 minutes or until meat just loses pink color, breaking up chunks with wooden spoon. ADD leeks; cook 3 to 4 minutes or until wilted. Stir in wine and broth; bring to boil. REDUCE heat to medium-low; simmer 20 minutes or until liquid is reduced by about half. Stir in cream; continue cooking 5 minutes. PREHEAT oven to 375°F. TO ASSEMBLE: Spread 1 cup sausage mixture in 13x9-inch baking dish; top with 4 lasagne sheets and another cup of sausage mixture. Top with ½ cup Italian Baking Sauce, ½ cup cheese, 4 lasagne sheets and 1 cup sausage mixture. Repeat layers once. Pour remaining 1 cup Italian Baking Sauce over lasagne; sprinkle with remaining 1/2 cup cheese. COVER with foil; bake 45 minutes. Remove from oven; let stand 10 minutes before cutting
Substitute mozzarella or fontina cheese for Swiss cheese.
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