Eggplant and Goat Cheese Lasagna

Eggplant and Goat Cheese Lasagna

33 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Kimberly L.
Recipe by  Kimberly L.

“This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a 9x13-inch baking dish with cooking spray.
  3. Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
  4. Pour one fourth of pasta sauce on top of eggplant layer.
  5. Dot pasta sauce layer with one fourth of goat cheese slices.
  6. Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
  7. Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

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Reviews (33)

Rate This Recipe
Diane
39

Diane

I have never before reviewed a recipe online, however, this was so good, and so simple that I felt I had to. The only thing I added was cooked, sliced, turkey italian sausage to make it a little more filling for my teenage boys. Even my middle one, who claims to hate eggplant loved this dish, and finished the leftovers the next day! A keeper for sure!

Kim
25

Kim

This dish is very simple and quick to put together (although it does take a good hour to cook). I used about half the cheese to cut down on calories and found that it was still very flavorful because of how strong the goat cheese flavor is. Great meal and surprisingly filling.

jerrye1967
18

jerrye1967

This turned out amazing! I was very surprised how easy this is to make and tastes awesome!

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 802 mg
  • 32%

Based on a 2,000 calorie diet

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