Leisterlicious- this ones for you...

So, over a year ago, I promised my friend Alyssa that I would give her our pasta with white bean sauce recipe.  I am just now getting that checked off my to do list.  This comes originally from a cookbook Scott and I were given when we got married called the "Family Circle Cookbook, New Tastes for New Times."  It's now probably more like old tastes for past times, but we still go to that cookbook an awful lot and have found lots of winners.    This particular pasta we've made the most often, and it is always a hit.  It's also quick, and could be made lowfat (if you use less cheese)   Hope that you have a chance to try it and love it as much as we do.

Ingredients:   1/2 box or a little more of pasta-- 

             (we prefer penne or farfalle, but there are lots of good choices, pick your favorite kind.)

White Bean Sauce Ingredients: 2 Tablespoons of Olive Oil

2 cloves of garlic thinly sliced

1 cup of baby carrots, thinly sliced

1 or 16 oz. can of white beans 

1 - 11/2 Cups of Chicken Broth

1 teaspoon leaf sage crumbled 

     (we've also used ground sage in a pinch)

1/4 teaspoon salt

2-4 Tablespoons of lemon juice (we love lemon, so we add extra)

1/2- 1 Cup of grated Parmesan (the original calls for 1/2 cup - we use a whole cup)

3 Tablespoons chopped parsley

cook pasta according to package directions.

Meanwhile: heat oil in a large skillet over medium heat... add garlic and cook for about a minute (don't let it burn!) Add carrots- cook for 5 minutes, stirring occasionally.  Add beans, broth, sage and salt-- cook 5 minutes mashing about 1/4-1/3 of the beans against the side of the pot with a wooden spoon (this is what makes the sauce creamy- but without using cream or milk!)

Add lemon juice and cook 2 minutes.  Add Parmesan and parsley-- drain pasta and add to skillet-- toss with sauce.  so so good!!

                       

Lasagna, to eat it or wear it, either is joy (apparently)

So,  a few days ago we made a staple for both Scott and I when we were growing up: Lasagna.  Funny enough our moms had totally different approaches (this was the only thing my mom did that was sort of serious cooking-- she took loads of time to make a sauce from scratch and this was  a lovely little short cutted meal for my m-i-l who actually didn't even cook the noodles in her version!)-- both versions are delicious.  For some reason- Scott and I don't make either of them.  We have our own variation that we've come to love.  And so has Max as the picture shows....

Everything below her eyes:  her own terrible eating produced those results-- her forehead, well, that was her father's work... he felt like she might as well go all out (why should just her forehead be clean?)

This is our lasagna... it was even better than it looks and fed us for 3 meals

Ingredients:
Lasagna Noodles
Large jar of  spaghetti sauce (or- make your own)
Ricotta (16 oz) -- half that if you want a smaller lasagna, we have a LARGE dish there...
Mozzarella (16 oz) -- half that if  you want a smaller lasagna
Parmesan (1 cup or so)

1 small Zucchini (sliced thinly)
1 Small yellow squash (sliced thinly)
1 jar or mushrooms or a cup of cooked mushrooms
1 egg

we sometimes throw in leftover sausage or chicken if we have it, but we also like it just vegetarian

Cook the noodles according to package directions.  Meanwhile- mix together the ricotta, all but a handful of the mozzarella, egg and 2/3 of the Parmesan--- Plus any seasoning you like (we throw in some Italian seasoning, some salt, and pepper and sometimes a little onion powder).

Preheat oven to 375.
I like to oil the pan with olive oil...
(ours is a 13x9 inch deep stone lasagna pan- a glass or metal pan would work too)

When the noodles are cooked and cool enough to handle begin to layer.  I pour in a little sauce on the bottom, then 3-4 noodles, then 1/2 of the cheese mixture then 1/2 the veggies then 1/3 of the sauce.  Then one more time-- noodles, the rest of the cheese mixture (still reserving that initial 1/3 of the parm and  handful of mozz)....then the rest of the veggies, 1/3 of the sauce, then a final layer of noodles.  Top the lasagna with the remaining sauce and the leftover cheeses.  Bake covered with aluminum foil for 35 minutes - then remove the foil and bake another 15 minutes uncovered.  Cheesy, bubbling, and good.

Serve with fresh bread, European butter and a nice glass of something red.  enjoy!