Food & Cooking Recipes Ingredients Pasta and Grains Roasted Roma Tomato Lasagna 3.3 (27) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email Servings: 12 Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra. Ingredients 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 Directions Preheat oven to 375 degrees. 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. 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. Print