I usually prefer oven ready lasagna as it doesn’t need to be boiled before assembling the dish, but you can also use dried or fresh lasagna or prepare the pasta on your own. In the latter case you can use the lasagna recipe written by Fabio Rosciano.
If you are using non-oven ready pasta you have to boil it for some minutes and then drain it, removing completely the water.
Ingredients for the béchamel sauce
- 5 tbs. (75 g) unsalted butter
- 3/4 cup (75 g) all-purpose flour
- 3 cups (750 g) milk
- 1 box (9 ounces, 250 g) oven ready lasagna
- 6 leeks, with 1 inch of dark green part, split, cleaned and sliced
- 1 lb. (450 g) not cured, sweet, plain (without fennel or anise) pork sausage
- 1 glass white wine
- 2 tbs. olive oil
- Parmesan cheese
Prepare the béchamel sauce. Heat the butter over low heat until melted, then add the flour all at once and stir until smooth. Cook over low heat for 3 minutes stirring constantly. Add milk (at room temperature or hot) and cook for about 5 to 7 minutes, stirring constantly. Add salt, pepper and some nutmeg.
Prepare the filling. Cut the sausage casing lengthwise and remove it. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat with a spoon, for 5 minutes. Add leeks, salt and wine, and cook for 15-20 minutes, stirring frequently.
Assemble. Arrange a layer of lasagna in a buttered baking dish, spread with some béchamel, some leeks and sausage mixture, and a thin scattering of Parmesan cheese. Repeat with remaining ingredients, ending with béchamel and a good sprinkling of Parmesan.
Pre-heat the oven to 375º F (190° C) and bake for about 25 minutes.