| 1/2 box (8 ounces) | BARILLA Wavy Lasagne |
| 1-1/2 jars | BARILLA Tomato & Basil Sauce |
| 1 cup | half & half |
| 2 tablespoons | extra virgin olive oil |
| 1 pound | Italian sausage |
| 2 cups (2 medium) | leeks, white part only, diced |
| 6 cups (1 pound) | escarole, coarsely chopped |
| 2 cups | mozzarella cheese, shredded |
| 2 | eggs, slightly beaten |
| 1 container (15 ounces) | ricotta cheese |
| 1/2 cup | Parmigiano 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