Eggplant and Goat Cheese Lasagna

Eggplant and Goat Cheese Lasagna 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!!!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Spray a 9×13-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.

Per Serving: 328 calories; protein 14.5g; carbohydrates 25.8g; fat 19.1g; cholesterol 43.2mg; sodium 802.4mg.