Vegetarian Eggplant Lasagna |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 14 |
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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! Ingredients:
3 eggplants |
1 (24 ounce) jar roasted red peppers, drained well and chopped |
48 ounces newman's own socarooni spaghetti sauce |
1 (8 ounce) package no-boil lasagna noodles |
4 cups shredded mozzarella cheese |
1 (7 ounce) container pesto sauce (butoni) |
3/4 cup grated pecorino romano cheese |
3 tablespoons butter |
1/3 cup flour |
2 1/2 cups milk |
Directions:
1. Slice eggplant in 1/4 slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
2. Put oven to bake at 350°F.
3. In large lasagna pan layer as follows:.
4. 1/3 spaghetti sauce.
5. 1/3 lasagna sheets.
6. 1/3 spaghetti sauce.
7. 1/2 the eggplant.
8. 1/2 the mozzarella.
9. 1/3 lasagne sheets.
10. remaining spaghetti sauce.
11. chopped red peppers.
12. remaining lasagna sheets.
13. remaining eggplant.
14. Spread Pesto over top layer of eggplant.
15. make white sauce as follows,.
16. 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.
17. Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.
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