Prepare the Roasted Tomato Sauce: In a large saucepan, heat the oil over medium heat. Add the chopped yellow onion, garlic, and shallot. Sauté until soft and fragrant. Stir in the plum tomatoes, canned whole tomatoes, kosher salt, black pepper, and sugar. Cook for 10 minutes. Add the white wine and cook for an additional 5 minutes. Stir in the fresh basil and unsalted butter. Set aside.

Make the Bolognese Sauce: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside. In the same skillet, add the mirepoix and cook until softened. Add the ground beef, Italian sausage, garlic, and shallot. Cook until browned. Stir in the canned tomatoes, red wine, beef base, and fresh basil. Simmer for 15 minutes.

Prepare the Béchamel Sauce: In a saucepan, melt the unsalted butter over medium heat. Add the minced garlic, shallot, and yellow onion. Cook until soft. Stir in the whole milk, cream cheese, heavy cream, white wine, kosher salt, and black pepper. Cook until thickened.

Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of roasted tomato sauce. Layer with fresh lasagna sheets, followed by bolognese sauce, béchamel sauce, and shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese.

Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

Serve: Let the lasagna cool for a few minutes before slicing. Serve with a side salad or garlic bread for a complete meal.