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Lasagna with Pink Sauce,
Leeks and Sausage
Makes 10 Servings
*1 tablespoon extra virgin olive oil
*1 pound pork sausage
*5 medium leeks, thinly sliced (about 3 cups)
*1 cup dry white wine
*1 cup chicken broth
*1 cup whipping cream or half & half
*12 Barilla Oven Ready lasagna noodles
*2 cups Barilla Italian Baking Sauce
*1 1/2 cups shredded Swiss cheese
1Preheat oven to 375F degrees.
2Heat oil in large skillet over medium heat. Add sausage; cook for 10 minutes or until meat just loses pink color, breaking up chunks with wooden spoon. Add leeks and cook 3 to 4 minutes or until wilted. Stir in wine and broth; bring to a boil. Reduce heat to medium-low and simmer 20 minutes or until liquid is reduced by about half. Stir in cream; continue to cook another 5 minutes.
3To assemble, spread 1 cup sausage mixture in a 9" x 13" baking dish. Top with 4 lasagna noodles and another cup of sausage mixture. Top with 1/2 cup Italian Baking Sauce, 1/2 cup cheese, 4 lasagna noodles and 1 cup sausage mixture. Repeat layers once. Pour remaining 1 cup sauce over lasagna; sprinkle with remaining 1/2 cup cheese.
4Cover with foil; bake 45 minutes. Remove from oven; let stand 10 minutes before cutting.
  • Substitute shredded mozzarella or fontina cheese for Swiss cheese.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.