Instructions:

Yield: 8 servings

Tomato Sauce
1 ea Onion, diced
3 ea Garlic cloves, chopped
1 ea Carrot, diced
2 tbsp Olive oil
1/2 tsp Fennel seeds, ground
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Marjoram
1 tbsp Parsley
3 cup Tomatoes, chopped
2 tbsp Tomato paste
1 pinch Sugar, optional
Salt & pepper

Bechamel
2 tbsp Olive oil
2 tbsp Flour
2 cup Soy milk
Salt & pepper
1 pinch Nutmeg

Assembly
Lots of lasagna noodles, preferably green & fresh
1 1/2 cup Peas, frozen or fresh*
1 tbsp Olive oil
Thyme, as needed

TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set aside. Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened. Add the herbs & continue to saute stirring occasionally for a few minutes longer.Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally. Set aside, once coked.

BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30 seconds. Remove from the heat & slowly beat in the milk, ensuring that no lumps form. Return to the heat & cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper & nutmeg. Set aside.

TO ASSEMBLE: If using dried pasta, it is advisable to cook it first. If using fresh pasta, just sprinkle with a few drops of water before baking.

Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top with half the bechamel sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining bechamel sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme.

Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot. Serve with home-made garlic bread & a green salad.

* If using fresh peas, blanch before adding them to the lasagna layers.