Chargrilled Vegetable Lasagna

• 1 (24 oz) jar tomato sauce
• 1 tsp mixed Italian herbs
• 13.5 oz instant lasagna sheets
• 2 (10 oz) jars chargrilled eggplant, drained
• 1 (10 oz) jar artichoke hearts, drained, quartered
• 1 (10 oz) jar chargrilled pepper, drained
• 1 (10 oz) jar chargrilled zucchini, drained
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• -1 None White Sauce
• 4 1/2 tbsp butter, chopped
• 1/4 cup flour
• 2 (13.5 oz) cans evaporated milk

1. Preheat oven to 350u0b0F. Lightly grease a large baking dish. Combine tomato sauce and dried herbs. Set aside.
2. To make the white sauce, melt butter in a saucepan over high heat. Add flour and cook, stirring, for 1 min. Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins.
3. Spread 1/4 cup tomato mixture over base of prepared dish. Arrange 1/3 lasagna sheets on top, trimming to fit. Spread 1/2 remaining tomato sauce over lasagna then arrange 1/2 vegetables over top. Cover with 1/2 the white sauce. Repeat layers, finishing with white sauce. Sprinkle with Parmesan and pine nuts. Bake for 40-45 mins, until golden brown. Let stand for 5 mins before serving.

tomato sauce, herbs, chargrilled pepper, zucchini, parmesan cheese, pine nuts, white sauce, butter, flour, milk

Taken from recipes-plus.com/api/v2.0/recipes/34355 (may not work)