Barilla Lasagne with Pink Sauce, Leeks, and Sausage

Makes 8 servings

Ingredients

1	lb. pork sausage
1	Tbsp. olive oil
5	medium leeks, thinly sliced using white part (about 4 cups)
1	cup dry white wine
1	cup chicken broth
1	cup half & half or whipping cream
12	BARILLA Oven Ready Lasagna sheets
2	cups BARILLA Italian Baking Sauce
1-½	cups shredded Swiss cheese

Sauce:

In a large skillet over medium heat, cook sausage in olive oil, breaking up meat into small pieces and stirring occasionally (about 15 minutes). Add leeks; continue cooking 3 minutes. Add wine and broth; bring to boil. Reduce heat to medium-low and simmer 20 minutes, or until liquid is reduced by almost half. Reduce heat to low; stir in half & half. Simmer for 5 minutes.

To assemble Lasagna:

Preheat oven to 375°F.

In 9×13-inch baking dish, spread 1 cup of sausage mixture. Cover with 4 lasagna sheets and another cup of sausage mixture. Top with ½ cup Italian Baking Sauce, ½ cup cheese, 4 lasagna sheets, and 1cup sausage mixture. Repeat layers once. Pour remaining 1 cup Italian Baking Sauce over lasagna; sprinkle with remaining ½ cup cheese. Cover with foil. Bake 50 minutes; let stand 10 minutes. Makes 8 servings.

Tip: Substitute veal stock for chicken broth.

Notes: