Vegetarian Lasagna

(this was actually back on New Years)

Ingredients:

3 eggplant 

1 jar roasted red peppers m drained and well chopped

48 ounces preggo spaghetti sauce 

1 packet no-boil lasagna (I did this but you can get any if you wish.)

4 cups shredded mozzarella cheese 

1 container of pesto sauce 

3/4 cup pecorino romano cheese 

3 tbs butter

1 cup flour

2 1/2 cup milk

Directions:

Cut eggplant in 1/4" cut, shower with Pam on both sides and cook both sides in clusters till delicate and chestnut, put aside. 

Put broiler to heat at 350°F. 

In expansive lasagna skillet layer as takes after:. 

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. 

slashed red peppers. 

remaining lasagna sheets. 

remaining eggplant. 

Spread Pesto over top layer of eggplant. 

make white sauce as takes after,. 

melt spread in pan, include flour cook for 2 minutes. Speed in milk and race until thickened. Whisk ground cheddar in and mix until smooth. 

Pour white sauce over meal and prepare 30 minutes until bubbly and warmed through.

Serve with insalata salad or black bean brownies