| 1 box | BARILLA Oven Ready Lasagne |
| 2 tablespoons | olive oil |
| 1 clove | garlic, minced |
| 2 pounds | button mushrooms |
| 1 | leeks |
| 2 pounds | Italian suasage |
| 1/2 cup | white wine |
| 6 tablespoons | butter |
| 6 cups | milk |
| 6 tablespoons | flour |
| 2 cups | Parmigiano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
To prepare Béchamel sauce:
MELT butter in a medium saucepan and whisk in flour.
WHISK in flour until the mixture turns a golden yellow color and starts smelling a bit nutty.
ADD in the milk and stir, making sure to get rid of all clumps. Let the mixture come to a boil, reduce to a simmer. Reserve 1 cup of béchamel for the bottom layer of the Lasagne.
To prepare filling:
SAUTÉ garlic in the olive oil until it turns slightly yellow.
ADD the sliced mushrooms and leeks; continue cooking for 5 minutes.
DEGLAZE the pan with white wine and continue cooking until the wine has evaporated.
CRUMBLE and brown the Italian sausage in a separate pan, until thoroughly cooked.
COMBINE the remaining béchamel sauce, mushrooms, leeks and sausage.
To layer the Lasagne:
POUR 1 cup of the reserved Béchamel sauce on the bottom of the pan
PLACE three Barilla Oven Ready Lasagne sheets on top of the sauce. Cover the layer with the béchamel mixture and sprinkle with a bit of Parmigiano cheese. Repeat this process for a total of five layers.
BAKE at 350 for 35 minutes.