Lasagna with Cannellini Beans | James Beard Foundation

Ingredients

• 2 cups all-purpose flour
• 2 eggs
• 1 tablespoon olive oil
• 1 tablespoon white wine
• 1 tablespoon water
• 1 pound dry white cannellini beans, soaked in cold water overnight
• 1/8 cup extra-virgin olive oil
• 1 clove garlic
• 3 leaves of fresh sage
• Water and salt, as needed
• 1/3 cup extra-virgin olive oil
• 1/3 cup chopped onions
• 1/8 cup fresh, cleaned rosemary
• 8 fresh basil leaves
• 3 fresh sage leaves
• 1 small clove garlic, peeled and chopped
• 1 cup peeled and seeded tomatoes, diced
• 2 plum tomatoes, seeded, or 1 tablespoon tomato paste
• 8 ounces plain Italian sausage, skinned, cooked, and diced (optional)