Put all the ingredients into the bowl of a food processor. Process it until it's smooth. Cover and refrigerate until ready to use. This can be made up to a day before. 

Prepare the ingredients.

Heat the oil in a heavy skillet. 

Over medium-high heat, sauté the garlic, mushrooms, and carrots until the mushrooms are starting to soften. Stir in the salt and pepper.

Next, add the basil, oregano, fennel, red pepper and onion powder. Continue cooking, stirring occasionally, for about 2 minutes.

Add the tomatoes, tomato sauce and bay leaf. Bring to a boil, then reduce heat and simmer until the tomatoes have started to caramelize and darken, adding water as needed. The sauce should be a little bit runny so it won't dry out during baking. 

Spray the bottom and sides of a 2 quart, oblong or rectangle casserole dish with olive oil. 

Spread about 1/8 cup of the sauce onto the bottom. Lay 1/2 of the pasta on the bottom. Spread 1/2 of the sauce, then 1/3 cup of the ricotta on to the pasta. Top with 1/2 of the shredded mozzarella. Do a second layer of the same. Top with the parmesan and sprinkle the olive oil over the top

Preheat the oven to 350 degrees and bake for 40 minutes. Turn heat up to 450 degrees and bake ten more minutes. The top should be browned and the sides bubbly and oozing.

Allow to cool for about 10 minutes before serving. Serve hot with a salad and it's dinner!