Pasta & Pizza Vegetarian

Eggplant Lasagna



  • 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


  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.

Nutrition Profile

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