Cook lasagna noodles per manufacturer’s instructions. Set aside.
Make the meat sauce: in a sauce pan on medium heat cook ground beef until only slightly pink. Add tomatoes, white wine, red pepper flakes, garlic powder and bay leaves. Allow to simmer for an additional 15 minutes to allow flavors to meld. Season with salt and pepper to taste.
Make the béchamel: Melt butter and flour together in a sauce pan on medium heat. Whisk until mixture bubbles, then slowly whisk in whole milk until a thick sauce forms. Season with salt and pepper to taste.
Make the roasted poblano ricotta: In a blender combine poblano and ricotta until smooth. Season with salt and pepper to taste.
Assemble lasagna: Add about 1/3 cup of béchamel to bottom of lasagna pan. Add lasagna noodles in one layer. Spoon béchamel onto lasagna noodles, top evenly with meat and dot with 1/4 cup of roasted poblano ricotta.
Add a thin layer of mozzarella on meat, then top with noodles and continue to layer until no more layers can be completed. Sprinkle top of lasagna with remaining cheese.
Preheat oven to 375F. Cover lasagna with aluminum foil, transfer to oven and bake for 25 minutes. Remove foil from lasagna and bake an additional 25 minutes. Allow lasagna to cool for 15 minutes before serving.