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Lasagne with Italian Sausage, Escarole and Leeks (Lasagne con Salsiccia, Scarola e Porri)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 40 minutes

Servings: 4-6

Regions: Molise

Wine pairing: Red



Ingredients

1/2 box (8 ounces)BARILLA Wavy Lasagne
1-1/2 jarsBARILLA Tomato & Basil Sauce
1 cuphalf & half
2 tablespoonsextra virgin olive oil
1 poundItalian sausage
2 cups (2 medium)leeks, white part only, diced
6 cups (1 pound)escarole, coarsely chopped
2 cupsmozzarella cheese, shredded
2eggs, slightly beaten
1 container (15 ounces)ricotta cheese
1/2 cupParmigiano cheese, grated and divided


PREHEAT oven to 375. Spray a 13x9 inch baking dish with non-stick cooking spray.
BRING a large pot of water to a boil. Cook lasagna sheets according to package directions. Drain and lay flat on a baking sheet until ready to use.
COMBINE sauce and half and half in a medium saucepan. Heat through.
HEAT olive oil in a large skillet. Brown Italian sausage.
ADD leeks and escarole, cook until soft. Season with salt and pepper. Simmer 10 minutes.
COMBINE eggs, ricotta cheese, mozzarella, and half of the Parmigiano cheese in a medium bowl.
POUR 1 cup sauce into baking dish. Layer 3 sheets of lasagne. Spread half of the cheese mixture over pasta. Spread sausage mixture on top of cheese, then add 1 cup sauce.
REPEAT layers. Cover with remaining lasagna sheets and remaining sauce.
SPRINKLE with remaining Parmigiano cheese.
BAKE for 30-40 minutes




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