1hr 20min Cook lasagna noodles according to package instructions, then rinse with cold water and set aside. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and carrot and sauté until tender, about 5-7 minutes. Add garlic, fennel seeds, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Sauté for an additional 2-3 minutes until fragrant. Add tomato paste, crushed tomatoes, vegetable broth, and red wine (if using). Stir well to combine. Bring to a simmer and 1 box (9-12 oz) of lasagna noodles 2-3 tablespoons olive oil 1 large onion, diced 1 large carrot, peeled and diced 4 cloves garlic, minced 1 teaspoon fennel seeds 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon smoked paprika 1/2 teaspoon red pepper flakes 1/2 teaspo