Sausages and Gorgonzola cheese lasagna

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 110
Portions 8
Freezing No


  • 30 ml (2 tablespoons) of olive oil
  • 6 spicy Italian sausages
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 340 gr (3/4 pound) of Gorgonzola cheese
  • 250 ml (1 cup) of Ricotta cheese
  • 2 whisked eggs
  • Tomato sauce of your choice
  • 16 to 20 cooked lasagna pastas
  • Italian seasonings
  • 227 gr (1/2 pound) of grated Mozzarella cheese
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  • In a nonadhesive pan, heat oil at medium heat. Add sausages and cook for 15 minutes to 20 minutes and turn frequently.
  • After cooking 10 minutes, add Les Cultures de chez nou sliced leeks and continue to cook while mixing from time to time. Remove pan and sausages from heat. Slice into thin slices and set aside.
  • Pour leeks in a bowl and add Gorgonzola and Ricotta cheese with eggs. Mix well with a fork until homogenization.
  • Preheat oven at 375 °F (190 °C).
  • In a lasagna plate of 12 inches x 8 inches (30 cm x 20 cm), generously spread tomato sauce at the bottom. Cover with a layer of pastas then half sausages slices. Season with Italian seasonings up to taste, salt and pepper. Soak with tomato sauce then cover with another layer of pastas.
  • Lay all cheese mixture uniformly then cover with another layer of pastas. Cover with sausages slices left and tomato sauce.
  • Season up to taste with Italian seasonings, salt and pepper.
  • Cover with an ultimate layer of pastas and garnish with grated Mozzarella cheese.
  • Set lasagna in the oven an bake for 30 to 45 minutes or until sides of lasagna boils lightly. Remove from oven and wait 15 minutes before serving.

Chef's notes