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
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.
