In a large saucepan, heat 2 tbsp olive oil over medium heat.

Preheat oven to 450°F. Place cherry tomatoes on a tinfoil-lined baking sheet and drizzle with 1 tbsp olive oil. Sprinkled with a pinch of salt.

Bake tomatoes for 10-15 minutes until juicy and beginning to burst. Remove from oven.

Add a your onion, diced or thinly sliced, and chopped garlic to the sauté pan. Cook until soft and translucent, about 5 minutes.

Add eggplant and zucchini and turn heat up to medium-high. Stir constantly with a wooden spoon while cooking, 5-10 minutes.

In the meantime, make pasta dough by placing 00 flour in a large bowl. Make a well in the center for the egg yolks.

Add your 4 egg yolks and 2 whole eggs to the flour well. Stir gradually with a chopstick or fork until combined. Then transfer to a clean work surface and knead until a dough forms.

Knead dough for 10 minutes until firm and elastic. It should be vividly yellow.

Wrap with plastic wrap and place in fridge to chill for at least 30 minutes before rolling.

To make béchamel, melt butter over medium heat in a large sauté pan or sauce pan. Season with a pinch of salt and add AP flour, whisking to combine.

Cook roux for 3-4 minutes until it begins to slightly darken in color (golden brown). Gradually add your whole milk, whisking constantly, until a you have a thin white sauce.

Cook for 5-10 minutes, whisking constantly, until the béchamel thickens into the consistency of thick pastry cream, or ricotta.

Remove from heat and chill. Then, blend in a food processor or blender with the fresh basil. Chill until ready to assemble.

Once the vegetable and tomato sauce is thick and flavorful, remove from heat and transfer to a bowl or baking sheet. Chill quickly in the freezer in a thin layer, or in the fridge if you have time to wait.

To assemble the lasagna, lightly oil a large loaf pan and set aside. Adjust a pasta roller to the widest setting and remove pasta dough from fridge.

Cut dough into 4 equal triangles and one at a time, roll each through the pasta machine, flouring lightly. Start on the thickest setting and gradually pass the pasta through again until you achieve a thin pasta sheet that you can see your hands through (setting 6).

Flour your pasta sheets lightly and place on a cutting board until ready. Then, cut your first sheet to cover the bottom of the loaf pan. Then, cut pieces to cover the walls of your loaf pan, too.

Place a thin layer of tomato sauce over your first and bottom pasta sheet (about 1/3 cup). Spread evenly, then spread a thin layer of béchamel on top (about 1/4 cup + 2 tbsp).

Season with salt and pepper and add a sprinkle of parmesan and fresh chopped basil. Then, top with your next pasta sheet, cutting to fit in the pan. Repeat until all layers are formed and all pasta is used.

Once lasagna is assembled, fold the overhang over the top, and finish with one last pasta sheet to cover.

Preheat oven to 375°F. Cover loaf pan with plastic wrap and place on a baking sheet. Then, cook lasagna, covered, for 45 minutes.

Remove from oven and let cool. Then, chill fully in the fridge (at least 4 hours or overnight).

The next day, remove lasagna from loaf pan and slice into 8 equal pieces. Grease a cast-iron skillet or griddle and cook each piece on medium heat until caramelized on both sides.

Serve warm with fresh basil, olive oil, and a sprinkle of sea salt on top.