SAUCE PREPARATION:
Dice or slice your onion to the size desired and sauté in olive oil until translucent. Meanwhile, dice your bell pepper and add it to the pan along with the chopped garlic and grated carrot. Add tomatoes and herbs, and simmer on low heat until sauce acquires desired thickness.


Set noodles to soak in hot water in a couple of large baking dishes. Meanwhile, confect your sauce.While the sauce is simmering, mix ricotta, sour cream, eggs, salt, pepper, and a few tablespoons of Parmesan with some chopped basil and a grating of nutmeg. Brush the bottom of another baking dish with olive oil, and spoon in a layer of sauce. Cover with a layer of drained noodles. Follow this with a layer of the ricotta mixture, topped with mozzarella slices and freshly-grated Parmesan. Repeat three times, or until all ingredients are used up. Slip, covered with aluminum foil, into a 375°F oven for about 40 minutes, uncovering towards the end for browning. Top with truffle slivers and allow to sit while the truffle flavor infuses the dish. Serve with a rich Italian red wine. Note: If you have extra truffles, you can slip them between each layer. Ideally, you would prepare the dish in advance and let the truffle flavor infuse the ensemble before baking.