Eggplant and Goat Cheese Lasagna Recipe -
Eggplant and Goat Cheese Lasagna Recipe
  • READY IN 1 hr

Eggplant and Goat Cheese Lasagna

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Apr 22, 2012

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!

Most Helpful Critical Review
Dec 18, 2013

I love anything with goat cheese but i was very disappointed in this. It was alright but i wont be making this again. It definitely needed some spices added to it.

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.

Apr 11, 2012

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

Jun 05, 2012

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

Nov 04, 2012

I'm giving this recipe 5 stars because it was delicious and easy, but I am still giving a couple of recommendations. Make sure you cook it at least 60 minutes . . . my eggplant was borderline cooked in a couple of places. I only used about 8 oz. of the goat cheese (as recommended by others) and added parmesan cheese to the top of mine at the end, which I thought it needed. Next time I will add a light layer of parmesan and mozzarella to the goat cheese on top before cooking. And I will cook it 70 minutes to be sure the eggplant is completely cooked. It's just as good as my eggplant parm recipe, without the extra step of breading and frying the eggplant before assembling . . . love skipping that step!

Aug 14, 2012

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

Jul 31, 2012

Just made this last night for a girls' night at a friend' 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.


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  • 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.

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