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.

Reviews Add a comment

  • Hippiebird
    5 JUN, 2013
    I watched the videos but followed the recipes on the website. The dish was very rich but delicious. I did have 2 cups of b├ęchamel left over but did not fret over it. My finished dish probably weighed 40 lbs. My family loved this dish and I will definitely make it again. To simplify, used Bertolli's no-boil noodles (used a few more than one box), roasted the tomatoes and grated Romano the day before. Not a recipe to make on a regular basis but definitely a delicious special occasion dish.
  • MilliesKitchen
    3 SEP, 2012
    Followed the video recipe- worst recipe EVER! Made the roasted tomatoes with 1/2 c salt, 1/2 c garlic, 1/2 c sugar- wasted all my lovely garden tomatoes on this recipe :( Also ended up pouring half the bechamel sauce down the drain- the recipe was a big waste of time and money!
  • Athenaco
    10 OCT, 2011
    Worst lasagna I've ever had!!! The video recipe did not match with the websites, so I went with the videos version. Big mistake. Maybe Martha and crew realized it was horrible and changed it. B├ęchamel sauce portion was way too large, enough for two, and the tomatoes were so sweet AND salty they made me feel I'll. The whole thing was a huge waste of time, ingredients and money! I waited all season for fresh tomatoes so I could make this, and it was awful!
  • countrygirl30
    6 SEP, 2011
    I did notice to large amount of salt in the video, also the Bechamel Sauce recipe in the video also called for heavy cream. But heavy cream is not listed in the recipe. I made the sauce without the heavy cream and all waas good.
  • homecook480
    5 SEP, 2011
    After seeing this demo'd on the show- I followed this recipe word for word-- and it did not turn out! The tomatos were way too sweet-- (however I would do them again with no sugar)... the sauce called for way too much milk- there was no way it was ever going to thicken. I ended up only using the tomatos and putting it in a 8x8 dish. I am surprised this dish is served at a restaurant in NY.
  • jfrigyes
    12 JUL, 2011
    AMAZING!! This recipe was awesome! If you follow it to the letter, you will love it! Some people are cutting the cheese with other cheeses & the problem with that is.... it will make the dish sweeter! The amount of sugar used is to offset the saltiness of the pecorino cheese. This cheese is expensive but you cannot replicate the taste with something else. You either bite the bullet & purchase the correct ingredients or you screw it up by substituting junk. It's pricey - but very worth it!
  • freshcookepworth
    10 JUL, 2011
    It seems like I rarely follow a recipe exactly. I halved the recipe and used 2-28 oz. cans of tomatoes. I substituted parmesan and a mix of "italian cheeses" to cut costs. I cut the sugar to just enough to sprinkle over the tomatoes (maybe 2 Tblsp) and skipped the bread crumbs. It was delicious--I will definately make again this summer while I still have fresh basil. The bechamel, basil, and roasted tomatoes are stars in this dish.MMMM.
  • timineyb
    6 JUN, 2011
    I have been wanting to make this recipe since I saw the show. We had it tonight and we were pretty disappointed. It was too sweet.
  • futurowoman
    16 MAY, 2011
    This is an outstanding recipe! I left off the breadcrumbs, because I'm not a fan of breadcrumbs on baked pasta. I also split the pecorino with parmesan, to save a bit of money. I used dried pasta, instead of fresh--but otherwise, followed the recipe to the letter--and it was amazing! It is very rich and hearty, has a complex flavor, and makes a huge lasagna. Definitely use the baking sheet as suggested, because it will bubble over. I recommend this highly!
  • anglesano
    1 FEB, 2011
    If you are making this for 4 or 6 people how would this be halved?