Vegetarian Eggplant Lasagna

Ingredients

• 3 eggplants
• 1 (24 ounce) jar roasted red peppers, drained well and chopped
• 48 ounces newman's own socarooni spaghetti sauce
• 1 (8 ounce) package no-boil lasagna noodles
• 4 cups shredded mozzarella cheese
• 1 (7 ounce) container pesto sauce (butoni)
• 3/4 cup grated pecorino romano cheese
• 3 tablespoons butter
• 1/3 cup flour
• 2 1/2 cups milk