| 1 box | BARILLA Oven Ready Lasagne |
| 1 | eggplant |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | pine nuts |
| 1 cup, packed | fresh basil |
| 1 cup | extra virgin olive oil |
| 1 clove | garlic |
| 2 tablespoons | Parmigiano Reggiano cheese, grated |
| 2 tablespoons | Pecorino Romano, grated |
| 7 cups | milk |
| 1 cup | flour |
| 7 tablespoons | butter |
PREHEAT oven to 375 degrees.
SLICE eggplant into round 1/3 inch thick slices; season with salt and let it season for 30-60 minutes.
PROCESS ingredients for pesto sauce: pine nuts, basil, 1/2 cup olive oil, garlic, and grated cheeses in a blender until smooth. Season with salt and pepper. Set aside.
PREPARE Béchamel sauce:
HEAT milk in a medium saucepan until it just comes to a boil.
MELT butter in a separate saucepan. Stir in 7 tablespoons flour and cook for three minutes.
WHISK the boiling milk into flour mixture, stirring constantly with a whisk. Season with salt and white pepper. Set aside.
COAT eggplant with flour. Heat ½ cup olive oil in a large skillet. Fry eggplant until golden brown on both sides. Set on plate with paper towel until ready to use.
POUR 2 cups béchamel sauce into a 13x9 inch baking dish.
LAY 4 lasagne sheets over béchamel sauce. Continue with a layer of béchamel, eggplant and pesto. Repeat layers 3 more times ending with béchamel and pesto on top.
BAKE for 40-50 minutes.