Vegetarian Eggplant Lasagna
Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!
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INGREDIENTS
Nutrition- 1(24 ounce) jar roasted red peppers, drained well and chopped
- 48ounces newman's own socarooni spaghetti sauce
- 1(8 ounce) package no-boil lasagna noodles
- 4cups shredded mozzarella cheese
- 1
- 3⁄4cup grated pecorino romano cheese
- 3tablespoons butter
- 1⁄3cup flour
- 2 1⁄2cups milk
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DIRECTIONS
- Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
- Put oven to bake at 350°F.
- In large lasagna pan layer as follows:
- 1/3 spaghetti sauce.
- 1/3 lasagna sheets.
- 1/3 spaghetti sauce.
- 1/2 the eggplant.
- 1/2 the mozzarella.
- 1/3 lasagne sheets.
- remaining spaghetti sauce.
- chopped red peppers.
- remaining lasagna sheets.
- remaining eggplant.
- Spread Pesto over top layer of eggplant.
- make white sauce as follows,.
- melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
- Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.
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