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!!!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
6 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


  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.

Nutrition Facts (per serving)

328 Calories
19g Fat
26g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 328
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 58%
Cholesterol 43mg 14%
Sodium 802mg 35%
Total Carbohydrate 26g 9%
Dietary Fiber 7g 26%
Total Sugars 16g
Protein 15g
Vitamin C 5mg 26%
Calcium 192mg 15%
Iron 2mg 11%
Potassium 755mg 16%

* 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.

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