Vegetarian Eggplant Lasagna |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ingredients:
2 whole(s) eggplants |
24 ounce(s) roasted red peppers drained and chopped |
48 ounce(s) spaghetti sauce |
1 package(s) no boil lasagna noodles |
4 cup(s) mozzarella cheese shredded |
7 ounce(s) pesto |
3/4 cup(s) pecorino romano cheese grated |
3 tablespoon(s) butter |
1/3 cup(s) flour |
2 1/2 cup(s) milk |
Directions:
1. Slice eggplant in 1/4 slices and broil both sides until soft and brown - set aside.
2. Preheat over to 350*
3. In lasagna pan layer:
4. - 1/3 spaghetti sauce
5. - 1/3 lasagna sheets
6. - 1/3 spaghetti sauce
7. - 1/2 eggplant
8. - 1/2 mozzarella
9. - 1/3 lasagna sheets
10. Top with remaining spaghetti sauce
11. Add chopped red peppers
12. Add remaining lasagna sheets and eggplant
13. Spread pesto over top layer of eggplant - set aside
14. To make the bechemel sauce melt butter in saucepan, add flour, and cook for 2 minutes
15. Whisk in milk until thickened
16. Whisk in grated cheese and stir until smooth
17. Pour bechemel over lasagna, add rest of mozzarella, and bake for 30 mins until bubbly and heated through
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