Eggplant Basil Pest Lasagna

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

Ingredients:

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

Directions:

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.