Steps:
1. Clean and cut the leeks into small squares.
2. Remove casing from sausage. Crumble in a pan with the olive oil and brown for five minutes. Add leeks and cook five additional minutes.
3. Melt butter in a medium saucepan. Add the flour and cook for 3 minutes.
4. Bring the milk to boil in a separate saucepan. Add milk to the butter and flour mixture.
5. Simmer for five minutes stirring constantly.
6. Combine the sausage and leek mixture with the béchamel sauce.
7. Spoon a small amount of béchamel sauce on the bottom of a 9x13 pan.
8. Build 5 layers lasagna alternating 4 sheets of pasta and the sauce. End with the sauce on top.
9. Bake for 30 minutes at 350F. Allow lasagna to rest 10 minutes before serving.
Fall in love with lasagna with classic Italian sausage.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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