Ingredients
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48 ounces newman's own socarooni spaghetti sauce
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1 (8 ounce) package no-boil lasagna noodles
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4 cups shredded mozzarella cheese
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1 (7 ounce) container pesto sauce (butoni)
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3/4 cup grated pecorino romano cheese
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3 tablespoons butter
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1/3 cup flour
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2 1/2 cups milk
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3 eggplants
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1 (24 ounce) jar roasted red peppers, drained well and chopped
Instructions
- 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.