Eggplant Lasagna

Ingredients

• 1 jar Vero Gusto Sicilian Herb
• 1 box no-boil lasagna
• 7 tbsp flour
• 7 tbsp butter
• 6 cups whole milk
• 1 large eggplant
• 2 tbsp extra virgin olive oil
• 3/4 cup grated Romano cheese
• 1 cup shredded mozzarella
• Salt and pepper to taste

Directions

1. Slice the eggplant 1/8" slices, season with salt, pepper and olive oil and bake on sheet pans in the oven at 400° F for 10 minutes or until slightly brown ad thoroughly cooked.
2. Meanwhile, boil milk, separately melt butter, stir in flour and cook for 3 minutes over medium heat. Stir in milk while whisking continuously. Boil for 3 minutes until bechamel thickens up. Season with salt and pepper.
3. In a 13x9 greased baking pan, start with 4 tbsp bechamel and lay down 3 sheets of lasagna. Cover noodles with 4 tbsp bechamel, 3 tbsp Vero Gusto sauce, some fresh basil, few slices of eggplant, a sprinkle of mozzarella and Romano cheese.
4. Repeat 4 more times, topping the last layer with all ingredients left at the end. Cover with aluminum foil and bake at 400° F for 30 minutes.
5. Take the foil off and brown for 5 minutes. Let rest 15 minutes before serving.