New This Month

Roasted Roma Tomato Lasagna

Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra.

  • Servings: 12

Source: The Martha Stewart Show, January 2011


  • 1 tablespoon unsalted butter
  • 1 pound dried or Fresh Lasagna Sheets
  • 8 cups Bechamel Sauce
  • 6 cups Roasted Roma Tomatoes, and their juices
  • 2 cups ricotta cheese
  • 4 cups grated pecorino cheese
  • 2 cups fresh basil
  • 2 cups dried breadcrumbs
  • 2 tablespoons olive oil


  1. Preheat oven to 375 degrees.

  2. Butter a 9-by-13-inch baking dish and place a single layer of lasagna sheets in the dish. Pour 2 cups bechamel evenly over pasta; top with 2 cups of the roasted tomatoes in their juices, one third of the ricotta, 1 cup pecorino, and one third of the basil. Repeat process twice and top with remaining lasagna sheets. Top with remaining 2 cups bechamel and 1 cup pecorino.

  3. In a small bowl, mix together breadcrumbs and olive oil to combine. Sprinkle over lasagna and cover baking dish with parchment paper-lined aluminum foil. Place baking dish on a baking sheet and transfer to oven; bake for 1 hour. Uncover and continue baking until lasagna sheets are tender, about 25 minutes more. Remove from oven and let stand 30 to 45 minutes before slicing and serving.


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