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READY IN 1 hr

Eggplant and Goat Cheese Lasagna

Read Reviews (31)

"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.

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

cooking spray
1 large eggplant, sliced into 1/4 inch rounds

1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced

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Directions

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

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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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!

—Diane

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Most Helpful Critical Review

Apr 16, 2013

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.

—Dbarham

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41 Ratings

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Jun 14, 2012

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.

—Kim

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Apr 11, 2012

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

—jerrye1967

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Jun 05, 2012

This was really easy and delicious! Served with a whole grain baguette and salad for a quick weeknight meal!

—abewhite

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Aug 14, 2012

So good and easy !!! Didn't change a thing. Thank you so much for sharing this wonderful recipe !!

—PammyT

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Jul 31, 2012

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.

—IrishGirl

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Aug 15, 2012

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.

—Susan K.

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Nutrition

Calories
328 kcal
16%

Carbohydrates
25.8 g
8%

Cholesterol
43 mg
14%

Fat
19.1 g
29%

Fiber
7.2 g
29%

Protein
14.5 g
29%

Sodium
802 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggplant and Goat Cheese Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 328
Calories from Fat: 172

% Daily Value *
Total Fat 19.1g 29 %
** Saturated Fat 11.5g 58 %
Cholesterol 43mg 14 %
Sodium 802mg 32 %
** Potassium 755mg 21 %
Total Carbohydrates 25.8g 8 %
Dietary Fiber 7.2g 29 %
Protein 14.5g 29 %
Sugars 15.5g
Vitamin A 28 %
Vitamin C 9 %
Calcium 24 %
Iron 20 %
** Thiamin 17 %
** Niacin 66 %
** Vitamin B6 22 %
** Magnesium 21 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.