Lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190°

Step 2

To make the sauce, heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add in the onion, and sauté until they begin to soften, about 5 minutes. Add in the carrots, mushrooms, garlic, red pepper flakes, fennel, and oregano, and continue to cook until aromatic, another minute or two.

Step 3

Add in the tomato paste, and stir to incorporate. Cook until the sauce begins to caramelize and darken, 2 minutes.

Step 4

Add in the diced tomatoes, and season with salt and pepper. Stir to combine, and lower the heat to medium-low. Simmer until the sauce slightly thickens, about 5 minutes. Season to taste, and set it aside.

Step 5

Optional: you may let it simmer for a couple of hours so that the flavours meld and soften and a lot of the excess moisture cooks out. Do remember to add a carrot to remove acidity from the tomatoes

Step 6

In a medium saucepot over medium heat, warm the butter until melted. Gradually add flour and stir with a wooden spoon until smooth.

Step 7

Cook the mixture for 2–3 minutes, keeping a close eye on it to avoid unwanted burning. Add the milk ½ cup at a time, constantly whisk

Step 8

Slowly stir in 1 egg yolk at a time. Season with salt and nutmeg.

Step 9

To assemble, spoon a layer of sauce into a glass or ceramic baking dish. Follow with a layer of noodles, then the bechamel mixture, and sautéed vegetables. Repeat the layers, ending with a layer of noodles. Top with any remaining sauce and mozzarella.

Step 10

Cover with aluminum foil, and bake for 20 minutes. Remove the foil, and bake for an additional 15–20, until the edges of the noodles are crisp and crunchy and the top layer of mozzarella cheese is bubbly and golden brown.

Step 11

Remove the pan from the oven and let it stand for 10 minutes before garnishing with fresh herbs and cutting into squares. Serve with fresh garlic bread.