Name: Lasagna Lasagna — Roasted Pepper & Heirloom Tomato Lasagna with Creamy Béchamel
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1200 g Ripe tomatoes (preferably a mix of plum and beefsteak); 300 g (about 2 large) Red bell peppers (or mixed colors), roasted, peeled and seeded; 300 g (about 2 medium) Yellow onion, peeled and thinly sliced; 6 cloves (≈18 g) Garlic cloves, smashed and minced; 4 tbsp (60 ml) Extra-virgin olive oil; 2 tbsp (≈33 g) Tomato paste; 60 ml (1/4 cup) Dry red wine (optional, for deglazing); 1 tsp Dried oregano; 1 tsp Sugar (to balance acidity); 2 tsp (adjust to taste) Kosher salt; 1 tsp (adjust to taste) Freshly ground black pepper; — — Tomato paste (already listed above—used in sauce); 250 g (about 12 sheets) Lasagna noodles (dry); 450 g Whole-milk ricotta cheese; 400 g Whole-milk shredded mozzarella; 100 g Parmigiano-Reggiano, finely grated; 2 tbsp (28 g) Unsalted butter; 2 tbsp (≈16 g) All-purpose flour; 480 ml (2 cups) Whole milk; 10 g (handful) Fresh basil leaves, torn

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