"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!!!" — Kimberly L.
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eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar
garden vegetable pasta sauce
1 (11 ounce) log
goat cheese, sliced
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!
Didn't enjoy as much as I thought I would, very bland, if I make it again, I was precook zucchini, added some onions and seasonings. It tasted better the second day. I love eggplant but maybe goat cheese is not a fan after all.
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.
This turned out amazing! I was very surprised how easy this is to make and tastes awesome!
This was really easy and delicious! Served with a whole grain baguette and salad for a quick weeknight meal!
So good and easy !!! Didn't change a thing. Thank you so much for sharing this wonderful recipe !!
Just made this last night for a girls' night at a friend's....it was a big hit!! Everyone is asking for the recipe. So easy and so yummy!!! I used a little more sauce than the recipe called for, but I LOVE sauce.
This was delicious! I used the "Best Marinara" recipe from this site as the pasta sauce. This is a yummy lo-carb way to satisfy my pasta craving! Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Goat Cheese Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 172
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