Makes 4 servings

2 pounds fresh ripe tomatoes (see note)

8 ounces fresh mozzarella, preferably buffalo

8 Barilla no-boil lasagna noodles

5 cups water at 150º

2 Tablespoons good olive oil

1 teaspoon dried oregano

¾ teaspoon salt

1 ounce grated parmesan or grana padano

For the béchamel sauce:

2 Tablespoons butter

3 Tablespoons 1 teaspoon flour

1 cup milk

¾ teaspoon salt

1/8 teaspoon finely ground pepper

1 large egg