Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------TOMATO SAUCE-----------------------------
1 ea Onion, diced
3 ea Garlic cloves, chopped
1 ea Carrot, diced
2 tb Olive oil
1/2 ts Fennel seeds, ground
1/2 ts Basil
1/2 ts Oregano
1/2 ts Marjoram
1 tb Parsley
3 c Tomatoes, chopped
2 tb Tomato paste
1 pn Sugar, optional
Salt pepper

-----------------------BECHAMEL SAUCE----------------------------
2 tb Olive oil
2 tb Flour
2 c Soy milk
Salt pepper
1 pn Nutmeg

------------------------TO ASSEMBLE-----------------------------
Lots of lasagna noodles,
-- preferably green fresh
1 1/2 c Peas, frozen or fresh*
1 tb 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.

Recipe by Mark Satterly

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