Serves 12. Hands on time: 40 min. Cook Time: 30 min
I learned i loved eggplant, so I search for a lasagna recipe and found one on food.com (http://www.food.com/recipe/vegetarian-eggplant-lasagna-279071) and then changed it up a bit to make it my own. Made it tonight and it was so yummy!! Give it try and let me know if you liked it.
Nutrients per serving: Calories: 308, Total Fat: 17, Carbs: 28, Protein: 13, Fiber: 5, Sodium: 548
1 Jar of Mezzetta - Artichoke Parmesan Marinara 1 tub of Cibo Naturals Basil Pesto - Pesto 12 Sheets Barilla - Lasagne No Boil Sheets 2 Eggplants 2 cups Low Moisture Part-Skim Mozzarella Cheese 1 1/2 tablespoons butter 1 1/4 cup 1% Milk 1/2 cup of Shredded Parmesan Cheese 1/4 cup of Arrowroot Flour
Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside. Then Heat 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 no boil lasagna sheets. remaining spaghetti sauce 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.