This is so easy I almost hesitate to share it.  Nonetheless, I recently taught it to my pal Elizabeth who quickly incorporated it into her culinary repertoire to universal raves.  If you don't already have a lasagna recipe to which you're attached, this is a good candidate I think.  At least, everyone around here is crazy about it , even though it doesn't have meat in it....come to think about it, they may not know it's meatless, so for goodness sake don't tell 'em! I use whole-wheat lasagna noodles because I really like their almost nutty taste, but if your family is whole-wheat averse, regular lasagna noodles are just fine.  Do not use those "no-boil" noodles however, which for some reason strike me as rather sinister because, though you don't pre-boil these noodles, they work perfectly anyway.

A trip to the farmer's market inspired a new take on an old favorite this week.  I was able to find these beautiful garlic scapes as well as oodles of beautiful "English" peas...at least that's what I call them.

But what to make with this delicious booty?  I was reminded of my one and only attempt at entering a food competition.  Many year's ago I somehow or other was inspired to submit a recipe to the California sun-dried tomato growers.  Needless to say,  I lost and was so annoyed that I ceased making the stellar recipe that I'd invented for the competition.  As I surveyed my peas and scapes, I was reminded of it as it featured peas and tons of garlic.