Roasted Roma Tomato Lasagna

By kmad

This is made with a bechemel sauce and roasted tomatoes.

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

Preparation

Step 1

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.