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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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!
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.
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!
So good and easy !!! Didn't change a thing. Thank you so much for sharing this wonderful recipe !!
This was really easy and delicious! Served with a whole grain baguette and salad for a quick weeknight meal!
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.
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!
* 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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