Lasagna with Cannellini Beans Recipe | James Beard Foundation

Name: Lasagna with Cannellini Beans Recipe | 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)

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Unlike many Italian-American standards, this lasagna prepared by Hans Kaufmann of Manhattan’s Palio restaurant highlights the versatile cannellini bean rather

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