Directions:
- Slice eggplant in 1/4 slices and broil both sides until soft and brown - set aside.
- Preheat over to 350*
- In lasagna pan layer:
- - 1/3 spaghetti sauce
- - 1/3 lasagna sheets
- - 1/3 spaghetti sauce
- - 1/2 eggplant
- - 1/2 mozzarella
- - 1/3 lasagna sheets
- Top with remaining spaghetti sauce
- Add chopped red peppers
- Add remaining lasagna sheets and eggplant
- Spread pesto over top layer of eggplant - set aside
- To make the bechemel sauce melt butter in saucepan, add flour, and cook for 2 minutes
- Whisk in milk until thickened
- Whisk in grated cheese and stir until smooth
- Pour bechemel over lasagna, add rest of mozzarella, and bake for 30 mins until bubbly and heated through
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.57 Kcal (1623 kJ) | ||
| Calories from fat | 155.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 27% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 10% | |
| Sodium | 891.46mg | 37% | |
| Potassium | 556.23mg | 12% | |
| Total Carbs | 33.84g | 11% | |
| Sugars | 11.58g | 46% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 24.72g | 49% | |
| Vitamin C | 63.1mg | 105% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 48.6mg | 270% | |
| Calcium | 587.5mg | 59% | |
| Amount Per 100 g | |||
| Calories | 99.96 Kcal (419 kJ) | ||
| Calories from fat | 40.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 27% | |
|---|---|---|---|
| Cholesterol | 7.84mg | 10% | |
| Sodium | 229.92mg | 37% | |
| Potassium | 143.46mg | 12% | |
| Total Carbs | 8.73g | 11% | |
| Sugars | 2.99g | 46% | |
| Dietary Fiber | 1.76g | 27% | |
| Protein | 6.38g | 49% | |
| Vitamin C | 16.3mg | 105% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 12.5mg | 270% | |
| Calcium | 151.5mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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