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Lasagne with Pink Sauce, Leeks, and Sausage
Lasagne con Salsa Rosa, Porri e Salsiccia

Ease of preparation:  

Prep Time: 20 mintues

Cook time: 45 minutes

Servings: 7-9

Regions: 

Wine pairing: Red

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Ingredients

1 box BARILLA Oven Ready Lasagne
2 cupsBARILLA Italian Baking Sauce
1 tablespoonextra virgin olive oil
1 poundpork sausage
5 mediumleeks, thinly sliced (about 3 cups)
1 cupdry white wine
1 cupwhipping cream or half & half
1 cupchicken broth
1-1/2 cupsSwiss cheese, shredded


HEAT oil in large skillet over medium heat. Add sausage; cook 10 minutes or until meat just loses pink color, breaking up chunks with wooden spoon.
ADD leeks; cook 3 to 4 minutes or until wilted. Stir in wine and broth; bring to boil.
REDUCE heat to medium-low; simmer 20 minutes or until liquid is reduced by about half. Stir in cream; continue cooking 5 minutes.
PREHEAT oven to 375°F.
TO ASSEMBLE: Spread 1 cup sausage mixture in 13x9-inch baking dish; top with 4 lasagne sheets and another cup of sausage mixture. Top with ½ cup Italian Baking Sauce, ½ cup cheese, 4 lasagne sheets and 1 cup sausage mixture. Repeat layers once. Pour remaining 1 cup Italian Baking Sauce over lasagne; sprinkle with remaining 1/2 cup cheese.
COVER with foil; bake 45 minutes. Remove from oven; let stand 10 minutes before cutting.



Substitute mozzarella or fontina cheese for Swiss cheese.


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