| 1 box | BARILLA Oven Ready Lasagne |
| 2 cups | BARILLA Italian Baking Sauce |
| 1 tablespoon | extra virgin olive oil |
| 1 pound | pork sausage |
| 5 medium | leeks, thinly sliced (about 3 cups) |
| 1 cup | dry white wine |
| 1 cup | whipping cream or half & half |
| 1 cup | chicken broth |
| 1-1/2 cups | Swiss 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.