Recipe

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

• 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.